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

    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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