When the weather turns chilly, there’s nothing more comforting than a steaming bowl of something hearty—and this rustic Italian bean stew is exactly that.
Fagioli in Umido alla Paesana is a soul-warming dish made with tender Italian sausages, creamy cannellini and kidney beans, chunky vegetables, and fragrant herbs, all simmered slowly in a rich tomato base.
It’s the kind of meal that fills the kitchen with mouthwatering aromas and invites everyone to gather around the table. Served with slices of crusty ciabatta to mop up every last spoonful, this stew is the perfect way to cosy up and stay full on a cold winter’s night.
In a pot heat the olive oil on a medium heat. Fry the sausages, turning them until they have browned lightly and evenly on all sides. Remove from the pot and set aside. Reduce the heat and add the onions, stirring until translucent. Add the garlic, thyme, oregano, carrots, potatoes and season. Stir for about 5 minutes before replacing the sausages in the pot. Add the wine and reduce before adding the chicken stock. Simmer for a further 10 minutes. Add the beans and tomatoes. Reduce to a low heat and simmer for 30 – 45 minutes. Serve sprinkled with the parsley and ciabatta.Fagioli in umido alla paesana (bean stew with Italian sausage)
Ingredients
Instructions
ALSO SEE: Zola Nene’s pork stew with dombolo
Zola Nene’s pork stew with dombolo
