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    Quick Sausage and White Bean Stew


    Source of Recipe


    Internet

    List of Ingredients




    1 1/2 teaspoons olive oil
    2 medium onions, thinly sliced
    Salt and freshly ground pepper
    1 tablespoon fresh thyme, chopped or 1 teaspoon dried
    1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
    2 cloves garlic, minced
    1 pound sweet or hot fresh sausage, cut into 2-inch chunks
    19-ounce can white cannellini beans, drained
    1/4 cup dry white or red wine
    1/4 cup chicken broth
    2 tomatoes, cored and cubed, or 1 cup peeled canned tomatoes
    Hot pepper sauce
    2 cups packed spinach, kale or chard, stemmed and coarsely chopped


    In a large skillet, heat oil over moderate heat. Add onions, salt, pepper, half the herbs and half the garlic and cook, stirring frequently, for 4 minutes.

    Meanwhile, add sausage to another skillet and cover with 1/2 cup water. Cook over high heat until water evaporates, 8 to 10 minutes. Remove sausage from skillet with a slotted spoon and add to skillet with the onions. Cook about 4 minutes to allow the sausage to brown lightly on both sides.

    Add the beans, wine, broth, tomatoes, a dash of hot pepper sauce and the remaining herbs and garlic. Reduce the heat and simmer 4 minutes. Add the spinach and cook another 6 minutes, until the sauce is somewhat thickened, the greens tender and the sausage is thoroughly cooked. Makes 4 servings.

    Recipe




 

 

 


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