Fagioli in umido alla paesana (bean stew with Italian sausage)

June 26, 2009 (Last Updated: January 11, 2019)
bean stew with Italian sausage recipe

TO DRINK: Springfield Whole Berry Cabernet Sauvignon or, if you prefer, cold, hopsy Leffe Beer.

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Fagioli in umido alla paesana (bean stew with Italian sausage)

Serves: 4
Cooking Time: 1 hour 10 mins

Ingredients

  • 45ml (3 tbsp) olive oil
  • 4 Italian sausages
  • ½ medium onion, chopped
  • 1 garlic clove, chopped
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 carrot, cubed
  • 1 potato, cubed
  • salt and freshly ground black pepper, to taste
  • 60ml (¼ cup) dry white wine
  • 125ml (½ cup) chicken stock
  • 1 x 200g tin cannellini beans, drained and rinsed
  • 1 x 200g tin red kidney beans, drained and rinsed
  • 1 x 410g tin whole Italian peeled tomatoes
  • fresh flat-leaf parsley, chopped
  • ciabatta, sliced to serve

Instructions

1

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.

2

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.

3

Add the wine and reduce before adding the chicken stock. Simmer for a further 10 minutes.

4

Add the beans and tomatoes. Reduce to a low heat and simmer for 30 – 45 minutes. Serve sprinkled with the parsley and ciabatta.


 

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June 26, 2009 (Last Updated: January 11, 2019) By
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