Sausage and Bean Stew – GFCFSF
March 10, 2013
Sausage and Bean Stew - GFCFSF
This can be made in the crockpot or as a quick weeknight meal.
1 12-ounce bag dried Great Northern, White Kidney (cannellini) or Navy beans OR 2 15-ounce cans beans, rinsed
2 tablespoons olive oil, divided, plus more for drizzling
1/2 cup onion or shallots, thinly sliced
4 garlic cloves, finely chopped
1 pound fresh Andouille, chorizo or Italian sausage links (or whatever chicken/pork/turkey sausage you like)
3 sprigs fresh thyme (or 1 teaspoon dried thyme)
2-5 cups chicken broth
Kosher salt, freshly ground pepper
5 ounces fresh spinach (about 10 cups)
If using a crockpot, soak dry beans overnight in water, rinse well. Place beans and approximately 5 cups stock in crockpot. Cook raw sausage and slice; or if using cooked sausage, just slice and add to pot. Add in thyme, garlic, onions and pepper. An hour before serving, stir and if beans are soft, add salt to taste and spinach. Stir and let cook until spinach wilts. Sprinkle with paprika, if desired.
If using canned beans, drain and rinse beans. If using fully cooked sausage, just lightly brown it. If using raw, cook it fully. In large pot, heat olive oil, cook garlic, thyme and onion until soft. Add beans, approximately 2 cups stock, sausage, salt and pepper. Cook for 15 minutes. Stir in spinach, cover and cook 10 minutes until wilted. Re-season with salt and pepper, if needed. Dish into bowls and sprinkle with paprika, if desired.
If you are cooking on the stove using dried beans, soak overnight in water, rinse well. On stove, place beans in pot and cover with approximately 5 cups chicken stock and cook until beans are soft. Then proceed with the rest of the instructions.
*If using fully cooked sausage, just lightly brown it. If using raw, cook it fully.