Sunday, November 14, 2010

Sausage and White Bean Stew


I made this stew recently after seeing it in the New York times, I have been wanting to combine sausage and beans after seeing Lauren's Causoulet on Healthy Delicious and the same week ordering it at The Print Works Bistro in Greensboro. So when I saw this recipe I was thrilled its an easy way to make a fun stew and the use of the tomato paste and fresh herbs eliminates the need for stock often high in salt. He he that's the dietitian talking!, enjoy a great dish for fall :-)


Sausage and White Bean Stew 

Based on a recipe in the New York Times 

Ingredients:

  • 3 large Italian sausages
  • 4 cloves of chopped garlic
  • one onion finely chopped
  • 1/2 a cup of tomato paste
  • 2 sprigs of fresh rosemary
  • salt and pepper to taste
  • 3 stalks of celery chopped 
  • 2 large carrots chopped
  • one tablespoon of cumin powder
  • olive oil
  • one can of Northern beans or dried can be used
  • 2 bay leaves
  • tablespoon of Italian herbs
Method:

  1. cook the sausage in olive oil then set aside
  2. then saute the onion in olive oil with tomato paste add garlic, celery and carrots and saute for 7-10 minutes add the bay leaves and a little Italian herbs, beans with 6 cups of water and turn to a simmer
  3. add the sausage and cook on low for 30 minutes 
We had a little get together for my husbands colleagues and their families at our house tonight we cheated and got food from a local Indian restaurant but all in all a fun evening nice to meet the team, love the the diversity of it Americans, Indians and a Haitian :-)

 Jasmine enjoyed hanging out with the big girl, an 8 year old although she wasn't so sure as Jasmine didn't know how to play tag properly!

I would encourage you to have a party this way hassle free and the cost can be shared :-)

Have a great start to the week everyone and thanks again for all your great comments and discussion on my video clip love ya



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