Cannellini Bean and Sausage Stew

Name: Cannellini Bean and Sausage Stew
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams cannellini beans; 794 grams diced tomatoes; 4 turkey or chicken Italian sausage links; 2 mediums fennel bulbs, outer layers removed, chopped; 283 grams kale, center rib removed, leaves chopped into 1/2-inch pieces; 2 teaspoons kosher salt; 236 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 1 teaspoons red pepper flakes

Cannellini Bean and Sausage Stew could be just the gluten free and dairy free recipe you've been looking for. This recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 499 calories, 29g of protein, and 22g of fat. This recipe serves 4. It works well as an affordable main course. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. A mixture of chicken broth, canned tomatoes, kale, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Autumn. If you like this recipe, take a look at these similar recipes: Cannellini Bean Stew, Cannellini Bean Stew, and Escarole and Cannellini Bean Stew.

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Grill Pan

Oven

In a Dutch oven, heat the oil over medium-high heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes.

Ingredients you will need

Red Pepper Flakes

Vegetable

Fennel

Onion

Salt

Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.

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Vegetable

Tomato

Beans

Broth

Kale

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Oven

Frying Pan

While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill.

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Stew

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Grill Pan

Grill

Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.

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Sausage

Equipment you will use

Grill

Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

Ingredients you will need

Sausage

Salt

Stew

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Bowl

Oven

Frying Pan

Equipment

Ingredients

Servings:

425grams

cannellini beans 794grams

diced tomatoes 4

turkey or chicken Italian sausage links 2mediums

fennel bulbs, outer layers removed, chopped 283grams

kale, center rib removed, leaves chopped into 1/2-inch pieces 2teaspoons

kosher salt 236milliliters

low-sodium chicken broth 2Tbsps

extra-virgin olive oil 1medium

onion, chopped 1teaspoons

red pepper flakes

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Anakota Helena Dakota Vineyard Cabernet Sauvignon with a 5 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Anakota Helena Dakota Vineyard Cabernet Sauvignon

The 2006 Helena Dakota Cabernet Sauvignon is a wine with a deep, dark red color. The nose presents notes of vanilla and oak. On the palate is an explosion of red fruits and minerality supported by a very round structure. The tannins are mature and present a long finish with hints of blonde tobacco. This wine can be decanted and enjoyed now, or it can be placed in your cellar. Before 2011, decant for full enjoyment.