Friday, March 29, 2013

Sausage and White Bean Stew with Spinach

This round of the recipe swap is Blogger’s Choice. I was assigned Mary Ellen’s blog, which has many tasty recipes. I didn’t have to look too long this time to find the recipe that I wanted to make. She had made this stew relatively recently and it looked fantastic. Her recipe used chorizo, but I knew that I could use any sausage really. I love cannellini beans (although they are never labeled as such at the store) so I knew this would be a well-received dinner.

I bought some chicken Andouille at the store, figuring that it was a spicy sausage. The Andouille was already cooked, so I just sliced it and browned it instead of having to cook it all the way through. This made this fairly quick recipe very quick, which is always nice on a weeknight. I did have a little trouble getting the salt and pepper just right; it kept tasting like it needed more salt, but leftovers the next day seemed salty.

I liked this, but with one exception. I didn’t like the Andouille that I used! It was just too spicy for me and it was all I could taste. It might explain why I couldn’t taste the salt properly because all I could taste was the heat and seasonings of the Andouille. That’s my fault and I will try this again using a more traditional Italian sausage. Thanks to Sarah from A Taste of Home Cooking , who organizes the swaps. I love participating so that I have a chance to try something new and different!

Sausage and White Bean Stew with Spinach
2 tablespoons olive oil
1 pound sausage links, sliced
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme (I used Italian seasoning)
2 15-ounce cans cannellini beans, rinsed
2 cups chicken broth
5 ounces baby spinach

Heat 1 tablespoon oil in a large straight-sided pan over medium heat. Add sausage slices and cook, turning occasionally, until browned and cooked through. Transfer sausage to a bowl; set aside.

Heat remaining oil in the same pan. Add onion, garlic, and thyme. Cook until onion is soft, stirring occasionally, 5-8 minutes. Add rinsed beans and broth. With a potato masher, slightly crush the beans to help thicken the sauce. Cook until slightly thickened, 8-10 minutes. Season with salt and pepper.

Add spinach by handfuls and cook just until wilted, about 2 minutes. Add sausage back to that pan and allow the stew to simmer for a few minutes. If the stew is too thick, add more broth and allow to simmer for a few minutes.

To serve, spoon the stew into bowls and drizzle with olive oil and sprinkle with paprika.


Dawn said...

Yum! This looks delicious! Too bad the sausage was too strong but thanks for the heads up-I'll have to use a more mild sausage when I make this!

Sarah - The Home Cook said...

This looks so delicious...what a bummer about the sausage being too strong. I'd probably make it with mild Italian sausage anyway so my daughter would eat it. :)