Sausage and Bean Stew
Sausage and Bean Stew
INGREDIENTS
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1 pound of hot or mild Italian sausage
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2 Tbls of extra virgin olive oil
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1 medium yellow onion, sliced
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1 green bell pepper, diced
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2 carrot, peeled and diced
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2 stalks of celery
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1 medium zucchini, diced
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2 cloves of garlic, chopped
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1 8oz can of tomato paste
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1/2 cup of red wine.
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2 15oz can of diced tomatoes
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2 15oz cans of cannelloni beans, drained and rinsed
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1 cup of beef broth
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1 tsp of fresh rosemary
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6 fresh basil leafs, chopped
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1 tsp of dried oregano
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1/2 tsp of salt
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1 tsp of fresh grated black pepper
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1/4 cup of fresh flat leaf Italian parsley
PREPARATION
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In a large frying pan cook the sausage until they are browned on all sides.
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Remove the sausage and drain on a paper towel.
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Heat the olive oil in a large pot.
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Sauté the onions, bell pepper, carrot, celery, zucchini and garlic until slightly tender. Around 2 to 3 minutes.
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Stir in the tomato paste and cook for another 2 minutes.
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Add the wine, tomatoes, cannelloni beans and beef broth.
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Season with rosemary, basil, oregano, salt and pepper.
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Turn the heat up and bring the mixture to a boil.
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Cut the sausage into 1 to 2 inch pieces and add to the bean mixture.
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Lower the heat, over and simmer for 1 hour.
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Serve and garnish with parsley.