11 July 2019

White Beans with Italian Sausage and Escarole

A good stew is a thing of beauty. This particular stew is healthy, relatively low in calories, filling, and a small enough batch that it doesn't grow 'old' on the palate. The recipe makes enough for two hungry souls with a bit left over for lunch in the next day or so. A good meal that doesn't overstay its welcome!

Tilt a glass of cabernet and have a few slices of good, crunchy, garlic bread alongside. Yum !


2 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 large hot Italian sausages, casings off, crumbled
1- 28 oz can cannelloni beans
1 - 15 oz. can fire-roasted tomatoes
1/2 - 3/4 c. chicken broth
Kosher salt and black pepper, to taste
1/4 tsp. flaked marjoram
a pinch of red pepper flakes
1 small bundle of escarole, washed well and roughly chopped into ribbons
1 1/2 tsp. red wine vinegar


a goodly amount of grated Parmesan cheese
artisan bread toasts spread with garlic butter

Making the Stew:

1. Heat the olive oil in a Dutch oven. Add the onion and garlic and soften until glistening.

2. Add the crumbled sausage and brown it gently.

3. Add the tomatoes and boil to reduce some of the juices. Add the beans, chicken broth, marjoram and season with salt and pepper.

4. Cover and reduce heat. Simmer for about 20 minutes, then add the chopped escarole. Cover and let the escarole wilt.

5. Add the red wine vinegar and stir to combine. Taste and correct the seasonings.

6. Serve with toasted bread with garlic butter and a good glass of red wine.

NOTE: SB had his stew served right over top two artisan toasts. He let the juices soak the bread and ate gobs of stew atop bites of the bread. I mopped my toasts around the edges and thoroughly enjoyed a slather of garlic butter on that bread. So much for the calorie count !

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