I recently entertained and served this stew as one of many Italian courses with focaccia bread, hot from the oven. The next morning, text messages and e-mails arrived asking for the recipe. I used a combination of hot and sweet Italian sausages, you can adapt to your taste using all hot or sweet sausages, if you prefer. This was a spur of the moment recipe that I came up with when I knew I wanted an Italian sausage dish. Good thing I am recording this recipe here, I certainly have a tendency to make a dish and then never make again, since I always want to try new recipes. This one is so good, I will definitely repeat this dish.
Italian Sausage Cannellini Bean Stew
2015-02-15 10:47:41
Ingredients
- 8 Italian sausage links
- 1 tablespoons olive oil
- 1 yellow onion, thinly sliced
- I fennel bulb, thinly sliced
- 2 large cloves of garlic, minced
- 1/2 cup white wine
- 1 15.5 oz. can cannellini beans
- 1 28 oz. can San Marzano or Roma tomatoes
Instructions
- In a Dutch oven, over medium high heat brown sausages in olive oil.
- Remove sausages and sauté onion, fennel, and garlic until the onion is transparent.
- Add white wine and scrap up the browned bits left in the pan from the sausage. Continue stirring until the wine is reduced by half.
- Add the tomatoes and beans, stir to combine.
- Nestle the sausages in the sauce.
- Cover and bake 350 for 1 hour.
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