Stewed White Beans & Italian Pork Sausage

Need an easy, one pot meal that is totally comforting and delicious? This is it! Not only is it so simple to make, you can double the recipe for make ahead meals and the flavor just gets better the longer it stews. Bonus, it freezes great for stocking up on cold winter meals too!

A few tips:

1. You can use any kind of savory sausage but using Italian is best with the flavor profile. I used Sweet Italian Pork, but chicken would be great or spicy if you want a little heat.

2. You can easily make this in 20-30 minutes but if you simmer for longer, your going to get a much more flavorful stew.

3. Finely chopping the herbs is a great way to get the herby flavor quickly but if you plan to cook for an hour plus, you can put whole springs in the stew and just remove before eating.
   

Ingredients:

1 Can of Cannelloni Beans (White Beans)

1 Cup Cherry Tomatoes; halved

1 Italian Pork Sausage Links; casing removed

3 Cups Chicken Stock

1 Small Yellow Onion; thinly sliced

4 Cloves Garlic: minced

2 tbsp. Olive Oil

1 tbsp. Butter

1 Sprig of Rosemary

1-2 tbsp. Fresh Basil

1. In a dutch oven or large pot, on medium heat, add olive oil.

2. Cook sausage in oil and use a wooden spoon or spatula to break it up into chunks. This will take about 8-10 minutes for it to cook through. Remove from pan and set aside.

3. Add butter and onions to sausage fat in pan and cook on medium low until onions begin to turn translucent. About 5 minutes.

4. Add garlic and stir for 2 minutes.

5. Next, put all of the ingredients into the pot; cover and simmer for 20-30 minutes. You want the stock to reduce a bit and the flavors to intensify and marry together.

6. Ladle stew into bowls and garnish with Fresh Basil & Serve with crusty baguette or save for up to 3-4 days in the refrigerator.

Pictures: Ingredients getting ready to simmer

Be sure to comment below and let me know how you like this dish!! Share pictures & feedback on my social media page and use hashtag #alliesfeast

-Alexandra