Hearty Tuscan Bean Stew with Sausage and Cabbage
Hearty Tuscan Bean Stew with Sausage and Cabbage
Serves 8
Ingredients:
1 pound dried cannellini beans (2 cups) rinsed and picked over (you can mix these with chickpeas, if you like
olive oil
1 1/2 pounds sweet Italian sausage
1/2 medium head Savoy cabbage, cut into 1-inch pieces (or one bunch Italian kale)
1 t oregano
1 large onion, diced
2 medium celery ribs, diced
2 medium carrots, diced
8 medium garlic cloves peeled and crushed
4 cups chicken broth
3 cups water
2 bay leaves
1 14.5 ounce can diced tomatoes drained and rinsed
salt and pepper to taste
Soak the beans overnight or at least 12 hours. Discard soaking water and put beans and fresh water into a casserole. Heat on the stove until simmering. Then cover and put in an oven pre-heated to 200 degrees for at least 4 hours, or until beans are creamy but still hold their shape.
Cook sausage in a tablespoon of olive oil. Transfer sausage to paper towel-lined plate, cut into slices and set aside. Add another tablespoon of olive oil and sauté onion, celery, and carrots until translucent, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Bring to simmer for 20 minutes. Stir in sausage, cabbage, tomatoes and oregano. Simmer for another 20 minutes.
Discard bay leaves and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken. Serve over no-stir polenta (recipe below).
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