Herbed White Bean and Sausage Stew
Updated February 10, 2020
David Malosh for The New York Times. Food Stylist: Simon Andrews
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced ¾-inch thick
1 tablespoon tomato paste
½ teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
½ teaspoon black pepper, plus more to taste
Nutritional analysis per serving (6 to 8 servings)
18 grams carbs; 17 milligrams cholesterol; 200 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 4 grams fiber; 569 milligrams sodium; 14 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Step 2
Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
- Step 3
When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.
Make this in the slow cooker by adding all the ingredients, except the sausage and garnishes, and 7 cups water (instead of 8) to the machine. Cook on low for 8 hours. (It holds well on low for 2 more hours.) When you’re ready to serve, roast the sausage on a sheet pan at 425 degrees for about 20 minutes. Slice and add the sausage, as well as any accumulated juices from the pan, to the soup. Warm through and serve.
Private Notes
Comments
One of the reasons to soak beans is that hey are far more nutritious if you do. Soaking beans and grains can reduce phytic acid. Phytic acid binds minerals in the digestive tract, making them less available to our bodies. So, soak if you can.
Nice for fall & winter. Added Parmesan rind to simmering stage. I also added several handfuls of dark leafy greens to the bowls before ladling in the hot stew.
This is like a far easier version of cassoulet. As others have noted, you don't need to soak the beans: just bring the pot to a boil, cover and simmer for two hours. The beans will be nice and done.
I held off on adding the salt until I seasoned the pot at the end; salt makes beans crunchy while they're cooking.
Lastly, the rosemary and thyme leaves will come off the branch during the simmer. Not a problem for thyme, which largely dissolves, but I suggest chopping the rosemary first.
Can you use canned beans?
I made this recipe without soaking the beans and, for my taste, it didn’t work. I cooked it for 10.5 hours in a slow cooker and the beans were still not soft. I will probably toss it as no one I’ve shared it with likes it. An unfortunate waste of good sausage!
I am surprised that the recipe did not call for soaking the beans. I have been cooking beans for many years, and soaking is essential. Only lentils and dried peas can be used without soaking, and even they are improved with soaking. I do a "quick soak" when I have forgotten to soak them overnight or when I need speed. Bring them to a boil in plenty of water, let them boil two minutes, and then turn off the heat and soak them for an hour. They should be ready for use.
Simple & comforting soup! I only had spicy italian sausages which worked as a great substitute to give the soup more depth. I also added a hamhock, parmesan rind, and chopped kale, which I had on hand. Instead of dicing the carrots and celery into small pieces, I left them bigger like you would in a stew. All in all, an easy and delicious soup for a rainy and cold day!