Sausage and White Bean Tomato Stew (Print version)
Browned sausage rounds and white beans make a substantial tomato stew with carrots and rosemary.
# Ingredients:
Ingredients
01 -
400 g fresh pork sausages
02 -
2 cans cannellini beans, 400 g each, drained
03 -
1 can chopped tomatoes, 400 g
04 -
1 onion, finely chopped
05 -
2 carrots, finely diced
06 -
2 garlic cloves, minced
07 -
400 ml chicken broth
08 -
1 tbsp olive oil
09 -
1 tsp dried rosemary
10 -
¼ tsp black pepper
# Instructions:
01 -
Heat olive oil in a large saucepan over medium heat. Add whole sausages and brown on all sides for 8–10 minutes. Transfer to a plate; they will finish cooking in the stew.
02 -
Add onion and carrots to the pan and cook for 6–8 minutes, stirring often. Add garlic and rosemary and cook for one minute.
03 -
Pour in chopped tomatoes and broth, scraping the pan to release browned bits. Return the sausages, bring to a simmer and cook gently for 10 minutes.
04 -
Lift each sausage out briefly and cut into thick rounds with clean utensils. Return the rounds to the saucepan with drained, rinsed beans. Simmer for 5–7 minutes until carrots are tender and the sausage centers reach 71°C / 160°F.
05 -
Stir in black pepper. For a thicker stew, mash a spoonful of beans against the side of the pan and stir them back in. Add a little water if the stew becomes thicker than desired.
06 -
Divide between four deep bowls, sharing the sausage rounds and beans evenly. Serve hot.
07 -
Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat to 74°C / 165°F throughout, adding a splash of water and stirring as needed.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.