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Recipe

Spicy Sausage, Escarole & White Bean Stew

Scott Phillips

Yield: Serves three to four.

Who said Italian night has to include pasta? This quick-cooking stew has onions, garlic, and spicy Italian sausage—classic flavors you expect in an Italian meal—and it’s warming and comforting, too. 

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3/4 lb. hot Italian sausage, casings removed
  • 2 medium cloves garlic, minced
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
  • 1 cup low-salt canned chicken broth
  • 1-1/2 tsp. red-wine vinegar; more to taste
  • Kosher salt
  • 1/4 cup freshly grated Parmigiano-Reggiano

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 390
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 25
      Sodium (mg): 1070
      Carbohydrates (g): 40
      Fiber (g): 13
      Protein (g): 20

Preparation

  • Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
  • When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Toasted bread rubbed with garlic and drizzled with olive oil makes a nice accompaniment. Or, make your own Garlic Butter to spread on Italian or rustic bread. 

Reviews

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Reviews

  • User avater
    Lili | 12/22/2015

    Make this constantly! I sub spinach for escarole, red beans or chick beans for the white, and sweet sausage for spicy. Sooo versatile! Served it oversome dittellini tonight! Households fav!!!

  • PamGNJ | 09/13/2015

    ***** more stars for this recipe.Another great go to in the fall/winter months. I love cooking this in my red cast Iron pot. This recipe hits all the right buttons. Thick, spicy, rich, and delish. Plus that is super easy to prepare. I have been using this recipe from the "make it tonight, 85 delicious reasons to eat in" magazine. So happy that I have found it online so I can share.If you can't find escarole, use spinach. Be generous with the Parmigiano-Reggiano , add some toasted bread and you will be in heaven.I sometimes substitute 1/2 regular sausage and 1/2 hot.As for the leftovers, while reheating I add even more spinach, so it looks fresh.You won't regret trying this on the next cold or snowy night.

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