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Sausages & White Bean Stew with Tomatoes, Thyme & Crisp Breadcrumbs


Serves 6

  • by from Fine Cooking
    Issue 91

You can substitute any type of raw sausage for the Italian sausage; lamb sausage is especially nice.

  • 1-1/2 Tbs. unsalted butter
  • 1-1/2 cups fresh breadcrumbs
  • 2 Tbs. coarsely chopped fresh thyme leaves
  • 9 sweet Italian sausages
  • 2 Tbs. extra-virgin olive oil
  • 1 medium onion, cut into medium dice
  • 3 cloves garlic, minced
  • 1-1/2 cups dry white wine, like Sauvignon Blanc
  • 14.5-oz. can petite-diced tomatoes
  • Three 15.5-oz. cans cannellini beans, drained and rinsed
  • 1 cup lower-salt chicken broth
  • Kosher salt and freshly ground black pepper

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.

nutrition information (per serving):
Calories (kcal): 530, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 7, Protein (g): 31, Monounsaturated Fat (g): 9, Carbohydrates (mg): 46, Polyunsaturated Fat (mg): 2.5, Sodium (g): 1490, Cholesterol (g): 45, Fiber (g): 9,

Photo: Scott Phillips

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.

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