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 


  • 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

  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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