Sausage and White Bean Stew with Tomatoes, Thyme & Crisp Breadcrumbs is a hearty and flavorful dish that combines the richness of sausages, the creaminess of white beans, and the tanginess of tomatoes. The addition of thyme and crisp breadcrumbs adds an extra layer of texture and flavor.
This Sausage and White Bean Stew starts by cooking sausages until they are golden brown and cooked through. The sausages are then set aside and kept warm, allowing them to retain their juicy and flavorful qualities. Meanwhile, in a deep pot, onions and garlic are sautéed until soft and fragrant. The addition of thyme enhances the aromatic profile of the stew.
To create a rich and savory base, dry white wine is added to the pot and simmered until reduced. Diced tomatoes are then incorporated, adding a burst of acidity and sweetness. The tomatoes cook down until they are soft and melded with the other ingredients. Cannellini beans, known for their creamy texture, are added to the pot along with chicken broth. The stew is simmered, allowing the flavors to blend and develop.
For added depth and thickness, some of the stew is gently mashed with a potato masher, creating a velvety texture while still maintaining some chunkiness. This technique helps thicken the stew and intensify the flavors. The stew is seasoned with salt and pepper to taste, ensuring a perfectly balanced dish.
To serve, the sausages are cut diagonally and arranged on top of the stew in wide, deep bowls. Crisp breadcrumbs, cooked in butter and thyme, are sprinkled over the stew, adding a delightful crunch and an additional layer of flavor. This Sausage and White Bean Stew is a comforting and satisfying meal that showcases the delicious combination of sausages, beans, and tomatoes, making it a perfect choice for cozy family dinners or gatherings with friends.
SERVES: 6
INGREDIENTS:
- 1 1/2 Tbs. unsalted butter
- 1 1/2 cups fresh breadcrumbs
- 2 Tbs. coarsely chopped fresh thyme leaves
- 9 sweet Italian sausages
- 2 Tbs. extra-virgin olive oil
- 1 medium onion, cut into medium dice
- 3 cloves garlic, minced
- 1 1/2 cups dry white wine, like Sauvignon Blanc
- 1 14.5-oz. can petite-diced tomatoes
- 3 15.5-oz. cans cannellini beans, drained and rinsed
- 1 cup lower-salt chicken broth
- Kosher salt and freshly ground black pepper
INSTRUCTIONS:
- In a 12-inch skillet, melt the butter over medium heat. Add the breadcrumbs and 1 Tbs. of the thyme and cook, stirring frequently, until the breadcrumbs are golden, about 3 minutes. Transfer to a bowl to cool. Wipe out the skillet.
- Using a small, sharp knife, pierce each sausage in 3 or 4 places. Heat 1 Tbs. of the oil in the skillet over medium heat. Add the sausages and cook, turning occasionally, until cooked through and golden brown on all sides, 15 to 20 minutes. Transfer the sausages to a cutting board and tent with foil to keep warm.
- While the sausages cook, heat the remaining 1 Tbs. oil in a deep, 10- to 11-inch-wide pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and the remaining 1 Tbs. thyme and cook, stirring, until fragrant, about 1 minute. Add the wine, raise the heat to high, and simmer until reduced by half, about 7 minutes. Add the tomatoes with their juices and cook until very soft and about a quarter of the liquid has evaporated, about 5 minutes. Add the beans and broth.
- Bring to a simmer and cook, uncovered, for about 10 minutes to blend the flavors. Using a potato masher, gently crush some of the stew with 4 to 5 strokes, or just enough to thicken it a bit. Season to taste with salt and pepper.
- Cut the sausages in half on the diagonal. Ladle the stew into wide, deep bowls, arrange the sausages on the stew, and top with the breadcrumbs.
NUTRITIONAL INFORMATION:
PER SERVING
- 530 CALORIES | 31G PROTEIN | 46G CARB | 19G TOTAL FAT | 7G SAT FAT |
9G MONO FAT | 2.5G POLY FAT | 2.5MG CHOL | 1,490MG SODIUM | 9G FIBER
NOTE:
- You can substitute any type of raw sausage for the Italian sausage; lamb sausage is especially nice.
