Herbed White Bean & Sausage Stew

This delicious, hearty cold-weather stew is deeply flavored and complex but easy to make. The sweet Italian sausage, rosemary, and garlic make a perfect combination in this white bean stew. It pairs beautifully with the 2021 Lolati Kikoi Red Blend.

Makes 6-8 servings | 2 hours 30 minutes

INGREDIENTS

• 2 tbsp EVOO, plus more for serving

• 1 pound sweet Italian sausage, sliced ¾-inch thick

• 1 tbsp tomato paste

• ½ tsp ground cumin

• 2 medium carrots, finely diced

• 2 celery stalks, finely chopped

• 1 onion, chopped

• 2 garlic cloves, finely chopped

• 1 pound dried great Northern beans, rinsed and picked through

• 2 tsp kosher salt, or to taste

• 2 thyme sprigs

• 1 large rosemary sprig

• 1 bay leaf

• 2 tsp balsamic vinegar, plus more for serving

• ½ tsp black pepper, plus more to taste

DIRECTIONS

Step 1

Heat oil in a large stockpot over medium-high. Add sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

Step 2

Add the tomato paste and cumin to the pot. Cook, stirring until dark golden, about 2 minutes. Add the carrots, celery, onion, and garlic. Cook, stirring until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups of water, salt, thyme, rosemary, and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

Step 3

When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Tip: Make this in the slow cooker by adding all the ingredients except the sausage and garnishes, and 7 cups of water (instead of 8) to the machine. Cook on low for 8 hours. (it holds well on low for 2 more hours.) When ready to serve, roast the sausage in a sheet pan at 425° F for about 20 minutes. Slice and add the sausage and any accumulated juices from the pan, to the soup. Warm through and serve.

Recipe by Melissa Clark for New York Times Cooking. Photo: David Malosh for The New York Times. Food Stylist: Simon Andrews