Spicy Sausage and White Bean Stew
Course Main Course
Cuisine American
Large Pot
Wooden Spoon
Knife
- 1 pound spicy Italian sausage, casings removed
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (14-ounce) can diced tomatoes with juices
- 3 cups chicken broth
- 1 teaspoon red pepper flakes
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
Heat the olive oil in a large pot over medium heat. Add the sausage and cook it while breaking it up with a spoon until it is browned and cooked through.
Add the diced onion to the pot and cook for about five minutes until the onion softens. Stir in the minced garlic and red pepper flakes and cook for one more minute.
Pour in the diced tomatoes with their juices and the chicken broth. Add the drained white beans along with a pinch of salt and black pepper.
Bring the mixture to a gentle simmer. Let it cook uncovered for 15 minutes, stirring now and then, until the stew thickens slightly.
Taste and adjust salt and pepper if needed. Remove the pot from the heat and stir in the chopped parsley just before serving.
For a thicker stew, mash a few beans against the side of the pot during the last five minutes of simmering. Leftovers reheat well on the stove with a splash of broth to loosen the texture. If you want less heat, reduce the red pepper flakes by half and taste as it simmers.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife