One of my favorite, most-flavor-for-the-least-effort, go-to meals is this white bean stew. I’m amazed I haven’t written about it before. I originally found a version of this recipe in a magazine but I’ve tweaked it so much over the years I have no idea what that recipe was – I just have my version. It comes together in 20 minutes (though it’s better after having chilled out in the fridge for a day). Plus it’s totally easy to make a double batch for a friend or just for the freezer. It goes great with some crusty bread or just a simple salad. Enjoy!
Spicy Sausage & White Bean Stew
Yield: 4 servings
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
If making a double batch, I like to use two medium sauce pans instead of one large stock pot as the meat will brown more evenly.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 cloves garlic
1 tsp red pepper
1/2 lb spicy Italian sausage loose or if in sausage form, casings removed (Feel free to up this to 1 lb, if desired)
2 cans white beans, rinsed and drained (a.k.a. cannelini or Great Northern)
2 cans stewed tomatoes with juices (I like the fire-roasted variety)
1 box frozen spinach
vegetable broth, chicken broth or water, as needed
freshly ground pepper (you probably won't need salt as the sausage and tomatoes could be salty enough)
Heat medium sauce pan over medium high heat. When hot, add olive oil and onion, and cook, stirring until onion is beginning to turn translucent, 3-4 minutes. Add garlic and red pepper, and cook until garlic is fragrant, about one minute. Add sausage and break into smaller pieces with a spoon making sure not to over crowd. Cook until sausage is browned, about 4-5 more minutes.
Add beans, tomatoes and spinach, unthawed. Add broth or water to make sure there's enough liquid to just cover block of spinach. Cover and cook until spinach is thawed. Season to taste with salt and pepper.