(This Cannellini Bean and Sausage Stew is an old recipe that has been removed from the site, but I am keeping this printer-friendly version in the archives for anyone who was a fan of the recipe. Check out Cannellini Bean and Sausage Soup if you want to see a new recipe with similar ingredients that’s a bit lower in carbs! You might also like this slow cooker stew with sausage and Cannellini beans if you prefer making soup in the slow cooker.)

Ingredients

  • 2 cups cooked cannellini beans (see options below for cooking beans or use canned beans)
  • 4 links Aidell’s Roasted Garlic and Gruyere Cheese Chicken Sausage (see notes)
  • 2-3 tsp. olive oil (use more or less, depending on your pan)
  • 1/2 large onion, finely chopped (for stew)
  • 1 T minced garlic
  • one 14.5 oz. can petite dice tomatoes
  • 1 tsp. dried Greek oregano
  • 1/2 tsp. dried marjoram
  • 2 cups chicken broth (see notes)
  • salt and fresh ground black pepper to taste (I didn’t use any salt)
  • 1/4 cup chopped basil (see notes)
  • 1 T balsamic vinegar
  • fresh grated parmesan for serving (optional, but good)

Instructions

  1. For cooking dried beans: Whether you use the pressure cooker or cook beans in a regular pot, start by soaking 1 cup dried Cannellini beans over night. Discard that soaking water and start with fresh water, whichever cooking method you’re using.
  2. To cook beans in pressure cooker: Add beans to pressure cooker with water to cover, 1/2 onion and 3-4 bay leaves.
  3. Bring to high pressure and cook 2-3 minutes (depending on how soft you like your beans.)
  4. Then turn off heat and let beans reduce pressure slowly while you prep other ingredients and simmer the base of the stew.
  5. When pressure is completely reduced, drain beans in colander in the sink.
  6. To cook beans in regular pot: Add beans to pot with water to cover by several inches, 1/2 onion, and 3-4 bay leaves. Bring to a gentle simmer and cook beans until soft, probably about 45 minutes, but cooking time will depend on the freshness of the beans. When beans are soft, drain in colander in the sink.
  7. To use canned beans: Put 2 cans cannellini beans into colander placed in the sink. Rinse well with cold water, until no more foam appears. Let beans drain and use in recipe. (This is slightly more beans than the 1 cup of dried beans; you can freeze a few for another recipe if you like.)
  8. While beans are cooking (or draining) cut Aidell’s Roasted Garlic and Gruyere Cheese Chicken Sausage  into half lengthwise, then cut into half-moon shaped slices.
  9. Heat about 1 tsp. olive oil in heavy dutch oven or soup pot, then saute sausage until well browned, about 5 minutes. (See note above if you’re using sausage with cheese.)
  10. When sausage is well-browned, remove to bowl, then add chopped onion and saute about 2 minutes, adding more oil if needed.
  11. After 2 minutes, add chopped garlic and saute about 2 minutes more.
  12. Add tomatoes and juice, dried oregano (affiliate link), dried marjoram, and homemade chicken stock, to pot with onions and garlic.
  13. Add sausage back to pot, then cook at very low simmer about 30 minutes, until flavors are well blended and liquid is slightly reduced.
  14. After 30 minutes. add drained beans and simmer about 15 minutes more. (If the mixture seems too dry at this point, add a bit more chicken stock or a little water.)
  15. When beans have simmered 15 minutes, add chopped basil (I used my frozen basil, 1/4 cup purchased basil pesto would work here too) and balsamic vinegar and simmer 5 minutes more.
  16. Taste beans for seasoning and add salt and fresh ground black pepper as desired.
  17. Serve hot, topped with freshly grated Parmesan cheese if desired.
 

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