Check it out - this recipe has been in my family's rotation for more than a decade because it's THAT good. Cannellini, Sausage and Sage Stew is so simple and quick to whip up, I'm willing to bet it will go right into your rotation too.
The ingredients are basic, and I tend to keep the dry goods at the ready in case I need to whip this up. A few sausage links and a couple of tomatoes is all I usually need to grab to make this filling and delicious stew.
I get asked quite often about cannellini beans. I'll agree they're not super common place in recipes but I have never had a problem finding them. In their basic sense, they are just white kidney beans and they are very popular in Italy, specifically Tuscany. The Italians put them in minestrone and pasta e fagioli soup. More commonly, they'll stew them as a side dish with garlic and rosemary. (Now we're talking!) I suppose you could use dried beans and reconstitute them, but I find a can is always easy and they taste great. Just drain, rinse and you're ready!
The stew is a simple base of tomatoes, sausage and cannellini beans. I use plum tomatoes, and depending on their size, I may use 6 to 8 of them. You'll need to cut them, then remove the core and seeds. I usually then dice them into small chunks until I have about 2 cups. You can use any sausage here but we like mild Italian with the casings removed. The meat needs to brown and crumble, so this is the best way. You need about a pound of meat, but I almost always double this recipe because it holds and reheats well making it a perfect lunch to grab to take to work later in the week.
The real secret to the tastiness of this dish is the spices. Fennel seed, thyme and of course sage are used to liven up these basic ingredients. I have used dried sage in the past - and it's good - but if you have fresh sage available, I highly recommend you use it here. It really packs a punch.
The dish starts by browning the sausage, breaking it up as it cooks. As it starts to get close to done, I add minced garlic for extra flavor. Be sure you have all of your remaining ingredients measured out and ready to go because once this meat finishes cooking, the rest of the ingredients gets dumped in! Beans, diced tomatoes, the spices, and a couple cups of chicken stock is all you need.
I stir it all together and bring it up to a boil, then I turn the heat down and let it simmer, covered for about 5 or so minutes - long enough to soften the tomatoes and beans. And that's it....seriously.
It smells fantastic and tastes even better. Add in salt and pepper to taste.
We typically dish this into bowls and eat it like soup, but we've also been strict with the added chicken broth and ate it more as a meaty main. Either way, it's tasty.
If you make extra and want to hold it for leftovers, I suggest adding a little more stock before you put it away as it tends to get sucked up into the beans as it sits.
It's that easy, I swear!
So if you are looking for a quick and tasty meal - check out Cannellini, Sausage and Sage Stew. It's a big hit around here and I bet it will be a favorite of yours too. Let me know if you make it and what you think.
Comentarios