Enough Cold Weather: Cannellini Bean & Sausage Stew

(Photo: Central Park, New York City)

Today the high temperature in New York City today was, oh, 24 degrees and that's being generous (not that I expect all of you in Chicago to pity us AT ALL). If you ask me, it's perfect weather. Perfect weather if you plan not to leave your house. Which sometimes, is appealing. But since I do have a job and a social life and all of that good stuff (seriously! I do!) not leaving the house is usually isn't an option. When I walk to the bus to work in the morning, it's usually not without an extra-hot latte in hand and as soon as I get to work, breakfast is hot oatmeal with brown sugar or maple syrup. Even though I've yet to use my fireplace in the year-plus that I've lived in my apartment, I have a hard time staying warm when the temperatures hit freezing.

Enter, soup. I could eat soup every day and not get bored. There are endless combinations and so many unlikely flavors that taste great together. This year, I discovered how much I like white beans, particularly cannellini beans. They're full of protein and fiber and have a great consistency blended in dips or soups and are just as tasty in salad, spinach salads in particular.

I found this recipe at Kalyn's Kitchen and I will admit, when it was cooking I was skeptical. Kalyn mentioned that it would have a thick, stew-like consistency but mine was, quite simply, soup. Racheael Ray would probably call it "stoup" but I think that's ridiculous.

I can't figure out what I did that left my dish a soup when I set out for a stew, because I didn't change the amount of liquids from Kalyn's recipe, but it turned out great and I would make it again, one way or another. You can find the original recipe here but I made a few modifications.

Cannellini Bean & Sausage Stew

Ingredients

2 cabs cannellini beans (Kalyn has great instructions on her site for cooking dried beans if you prefer)
4 links Aidell's Sweet Italian Chicken Sausage (or any pre-cooked chicken or turkey sausage)
2-3 tsp. olive oil (use more or less, depending on your pan)
1/2 large onion, choppped
1 T minced garlic
1 (14.5 oz) can petite dice tomatoes with juice
1 tsp. dried Greek or Italian oregano
1/2 tsp. dried marjoram
2 cups chicken broth or homemade chicken stock
salt and fresh ground black pepper to taste
1/4 cup chopped fresh basil
1 T balsamic vinegar
Fresh grated parmesan for serving (optional, but good)

Directions:

1. Put 2 cans cannellini beans into colander placed in the sink. Rinse well with cold water, until no more foam appears. Let beans drain and use in recipe. (This is slightly more beans than the 1 cup of dried beans; you can freeze a few for another recipe if you like.)

2. While beans are draining cut sausage into half lengthwise, then cut into half-moon shaped slices. Heat about 1 tsp. olive oil in heavy dutch oven or soup pot, then saute sausage until well browned, about 5 minutes. When sausage is well-browned, remove to bowl, then add chopped onion and saute about 2 minutes, adding more oil if needed. After 2 minutes, add chopped garlic and saute about 2 minutes more.

3. Add tomatoes and juice, dried oregano, dried marjoram, and chicken stock to pot with onions and garlic. Add sausage back to pot, then cook at very low simmer about 30 minutes, until flavors are well blended and liquid is slightly reduced. After 30 minutes. add drained beans and simmer about 15 minutes more.

When beans have simmered 15 minutes, add chopped basil and balsamic vinegar and simmer 5 minutes more. Taste beans for seasoning and add salt and fresh ground black pepper as desired. Serve hot, topped with freshly grated Parmesan cheese if desired.

Besides Duraflame fires and keeping your stovetop busy, what are you doing to stay warm this month?

Comments

[Heidi Renée]

No snow in NYC? Too bad.

I need to get around to trying cannellini beans soon.

[Jamie]

Love beans and this looks like a great dish for winter!

[Mandy]

You have a fireplace and you have never used it? To stay warm I usually curl up with my favorite blanket.

[kat]

That is my kind of soup! The difference in the amount of liquid maybe because you used canned beans. Dried beans probably would have absorbed more of the liquid during cooking. Its so cold here I'm just hiding out in my warm upstairs craft room.

[Erin]

Yum! I am making a casserole this weekend with turkey sausage cannellini beans!

To stay warm? I cuddle up as close as I can to my "personal space heater", aka- my boyfriend.

[Melissa]

I remember just seeing that recipe from Kalyn. I took note because I have a bunch of cannellini beans in my house right now and need ideas.

I don't have to stay warm. I'm in SoCal. Sorry! :P

[KC]

YUM! I also love soup and could eat it every day. And that's a bummer about the 24 degrees. It's about 68 here today with an 80% chance of rain. But I don't mind. Yay SoCal! ;-)

[Heather]

mmm. i love making this stew (or at least one very similar). i've never added tomatoes, it sounds delicious. i'll definitely have to try it!

[lisa (dandysugar)]

This soup sounds so warm and perfect. Perfect for a freezing day!
24 degrees? Are ya kiddin me? I love NY but I've only been during the summer.

[Cate O'Malley]

Looks like perfect food. These latest temps feel positively balmy compared to what it's been doing lately. Spring, bring it on!

[Pam]

24 seems down right balmy. Maybe that's because I've been suffering here in Chicago. Though it was in the 30s today and it actually felt warm, how sad it that? That soup looks amazing by the way!

Oh and I tagged you for an award on my site...I love your blog! :)

[My Carolina Kitchen]

That soup looks sooooo good. I'm crazy for bean soups anyway. It's been cold in the mountains too but warm (48 and rising) and sunny today. Your pictures are terrific. I enjoy your blog.
Sam, My Carolina Kitchen

[E.P.]

Wow. 24 degrees as a high temp? That kinda hurts my Southern soul a little bit.

I love soup, though, and whenever it's chilly outside, you can bet that's what I'm making! I'll have to try this sometime!

[Melissa]

its cold here too in MA. I've been making soups myself- 12 bean, lentil, and sweet potato -and I keep a extra supply of throw blankets in the living room. Oh, and a glass of red wine can warm you up like nobody's business when even eating soup under a blanket doesn't do it.

[magda]

I'm seriously in love with your photos. You really have talent there!

I, too, have been living on soups. I usually make a big batch of something on the weekend, then freeze most of the leftovers into lunch-sized containers. I'll pull them out and mix-and-match for the week; the one thing I hate about cooking for one is that I usually end up eating the same thing every day, day after day.

[Kalyn]

I have no idea what would have been different, but glad you liked it.

[Jude]

It makes me cringe whenever she says stoup and sammies.
To stay warm this month, I'm baking bread. Lots of bread. The crusty kinds where lots of steam is needed :)

[kate]

Oh Maris....24 ABOVE? That's tropical to us hearty Minnesotans who endured an entire week of sub-zero temps (read 26 BELOW one morning)

Keeping warm is an art form for us. Turn on the oven, wrap up in another layer of wool or fleece and dream of summahtime.

[Run DMT]

I'm making this soup for dinner this week. I'll let you know how it turns out.

[pinknest]

mmm...one of my favorite combinations! i love cold weather, mainly for the stews and soups!