You can substitute any type of raw sausage for the Italian sausage; lamb sausage is especially nice.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a 12-inch skillet, melt the butter over medium heat. Add the breadcrumbs and 1 Tbs. of the thyme and cook, stirring frequently, until the breadcrumbs are golden, about 3 minutes. Transfer to a bowl to cool. Wipe out the skillet.
Using a small, sharp knife, pierce each sausage in 3 or 4 places. Heat 1 Tbs. of the oil in the skillet over medium heat. Add the sausages and cook, turning occasionally, until cooked through and golden brown on all sides, 15 to 20 minutes. Transfer the sausages to a cutting board and tent with foil to keep warm.
While the sausages cook, heat the remaining 1 Tbs. oil in a deep, 10- to 11-inch-wide pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and the remaining 1 Tbs. thyme and cook, stirring, until fragrant, about 1 minute. Add the wine, raise the heat to high, and simmer until reduced by half, about 7 minutes. Add the tomatoes with their juices and cook until very soft and about a quarter of the liquid has evaporated, about 5 minutes. Add the beans and broth.
Bring to a simmer and cook, uncovered, for about 10 minutes to blend the flavors. Using a potato masher, gently crush some of the stew with 4 to 5 strokes, or just enough to thicken it a bit. Season to taste with salt and pepper.
Cut the sausages in half on the diagonal. Ladle the stew into wide, deep bowls, arrange the sausages on the stew, and top with the breadcrumbs.
We thought this was delicious - and we echo the sentiment that the sausage should be added back to the boiling beans to add more flavor. We didn't change a thing besides that - YUM!
SOOOO GOOOOOOOOD!!! I modified the recipe to fit what I had on hand but the simplicity can't be beat. I used uncased sausage meat sauteed, used 1 1/2 cans of beans (pureed the half before adding instead of mashing later) and added baby arugula instead of kale. I also omitted the breadcrumb mix, but grated parm over it. My husband requested to add this to our regular rotation.
This is an quick and easy dish that is perfect on a chilly winter day. Nice flavors and hearty. Even better the next day.
I would recommend cutting the sausages diagonnally into smaller pieces (after cooked) and adding them back into the bean mixture to add more flavor.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?