I made this stew recently after seeing it in the New York times, I have been wanting to combine sausage and beans after seeing Lauren's Causoulet on Healthy Delicious and the same week ordering it at The Print Works Bistro in Greensboro. So when I saw this recipe I was thrilled its an easy way to make a fun stew and the use of the tomato paste and fresh herbs eliminates the need for stock often high in salt. He he that's the dietitian talking!, enjoy a great dish for fall :-)
Sausage and White Bean Stew
Based on a recipe in the New York Times
Ingredients:
- 3 large Italian sausages
- 4 cloves of chopped garlic
- one onion finely chopped
- 1/2 a cup of tomato paste
- 2 sprigs of fresh rosemary
- salt and pepper to taste
- 3 stalks of celery chopped
- 2 large carrots chopped
- one tablespoon of cumin powder
- olive oil
- one can of Northern beans or dried can be used
- 2 bay leaves
- tablespoon of Italian herbs
Method:
- cook the sausage in olive oil then set aside
- then saute the onion in olive oil with tomato paste add garlic, celery and carrots and saute for 7-10 minutes add the bay leaves and a little Italian herbs, beans with 6 cups of water and turn to a simmer
- add the sausage and cook on low for 30 minutes
We had a little get together for my husbands colleagues and their families at our house tonight we cheated and got food from a local Indian restaurant but all in all a fun evening nice to meet the team, love the the diversity of it Americans, Indians and a Haitian :-)
Jasmine enjoyed hanging out with the big girl, an 8 year old although she wasn't so sure as Jasmine didn't know how to play tag properly!
I would encourage you to have a party this way hassle free and the cost can be shared :-)
