Friday, February 6, 2009

White Bean Stew


From Rachael Ray Magazine
Ingredients

1/2 pound baby potatoes, halved
1 tablespoon extra-virgin olive oil
1/2 pound pork sausage links, cut into 1/2-inch rounds (I used turkey sausage0
Two 15-ounce cans cannellini beans, rinsed (I used Nacy Beans)
3 cups Meat Sauce (recipe in post below0
2 cups chicken broth
4 teaspoons herbes de Provence
Salt and pepper



1. Place the potatoes in a large, heavy pot and fill with enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer for 15 minutes; drain in a colander.
2. Using the same pot, heat the olive oil over medium heat. Add the sausage and cook, stirring, just until no longer pink, about 8 minutes. Stir in the beans, meat sauce, cooked potatoes, chicken broth and herbes de Provence; season with salt and pepper. Bring to a simmer and cook until slightly thickened, about 20 minutes.

3 comments:

Once A Bride said...

That looks pretty good! I made a bean soup the other night that Matt just stared at. I think he was afraid to try it. He finally did and he loved it. Yea!

Chelsey said...

I might make this tonight, it seems pretty simple and I think I have all the ingredients on hand if I can substitute the sausage for ground beef??? Hmmm...

Megan said...

This sounds really yummy. I love white beans but I'm getting a little sick of my white bean turkey chili.