I might sound like a broken radio, but fall and winter are the season for stews in our house! I love me a bubbling pot or hot stew on the stove on a cold and rainy fall day. Something delicious to fill you up good ;P This one here is an exceptionally delicious stew we love to make over and over again – a White Bean Stew with Salsiccia (aka. Italian Sausage). Filling, tasty, and easy to prepare – what’s not to love about that?
I’ve always been a big fan of beans and other legumes. Even as a child, you could place something like a Lentil Stew with Sausages in front of me, and I was happy. It’s soooo delicious! Other kids my age were more difficult I think. I know so many that only ate pasta with ketchup or pizza at that age ;P
Since my childhood, not much has really changed here. Still love beans, lentils, and all the other legumes. The only thing that changed – now I know that all of that is actually good for your body. Legumes have a lot of fiber and are good for digestion and everything related to it. If the intestine is happy, this normally has a positive effect on the rest of the body.
For this reason, you will find beans or lentils quite often in our diet. Healthy and delicious. I would say that’s a win-win situation here ;P Legumes are also very versatile. Here is a good example for that: a delicious Ragu with White Beans and Polenta. Something you can serve as it is, or you could serve it on bread, with pasta, with rice… you can do a lot with that dish to adapt it to your liking ;)
We really like to use Salsiccia in stews – especially the one with fennel. We love the flavor it adds to a stew. But it’s not everyone’s cup of tea. Some might not like the fennel flavor – I definitely know a few people who would not eat it ;) Luckily there are other versions of Salsiccia you can use. Even if you like it spicy… check with your butcher or an Italian supermarket that sells the sausages.
As for the beans… you can use »regular« smaller white beans*, or you can go one size bigger and use giant white beans*. Flavorwise there is not that much of a difference, but the consistency of the stew can change quite a bit if you use one or the other. Smaller white beans tend to break apart and thicken the stew – the bigger ones hardly do that, so if you want a thicker consistency you might have to adjust with some flour. Easy to do – just so you know ;)
Of course, there are more recipes for stews here on the blog. You can use the search option in the menu of the blog to find something quickly, or just click on one of the pictures here to get to the corresponding recipe. They are my favorites!
INGREDIENTS / ZUTATEN
(5 servings)
12.3 oz. (350g) dry white beans
some olive oil for frying
1 large onion, chopped
2-3 garlic cloves, chopped
2-3 small carrots, sliced
1 small parsley root, diced
1 small piece knob celery, diced
1/2 leek, in rings
10.6 oz. (300g) salsiccia (e.g. with fennel)
33.8 fl. oz. (1 l) beef stock, warm
1 tbsp. all-purpose flour (optional)
3.5 oz. (100g) baby spinach leaves
salt, pepper
chili flakes
(5 Personen)
350g weiße Bohnen
etwas Olivenöl zum Anbraten
1 große Zwiebel, gehackt
2-3 Knoblauchzehen, gehackt
2-3 kleine Karotten, in Scheiben
1 kleine Petersilienwurzel, gewürfelt
1 kleines Stück Knollensellerie, gewürfelt
1/2 Lauch, in Ringen
300g Salsiccia (z.B. mit Fenchel)
1 l Rinderbrühe, heiß
1 EL Mehl (optional)
100g Babyspinat
Salz, Pfeffer
Chiliflocken
DIRECTIONS / ZUBEREITUNG
1. Let the white beans soak in water overnight (about 10-12 hours). The next day rinse the beans, add to a large pot with water, and cook for about 1 hour. Drain the cooked beans and set aside, so they can cool down a bit.
2. Peel and finely chop the onion and garlic. Peel the carrots and cut them into thin slices. Peel the parsley root and celeriac as well and cut into small cubes. Wash the leek and cut into rings. Set everything aside.
3. Heat up a large (cast iron) pot with some olive oil. Add the chopped onion and sauté for a few minutes until soft and glossy. Add the garlic, carrot slices, parsley root, celeriac, and leek and sauté for a few minutes – the vegetables should get some color. Remove the Salsiccia from the casings, add the meat to the pot, and fry nicely browned. Deglaze with the warm beef stock. Add the drained beans to the pot and bring everything to a boil. Reduce the heat and let the stew simmer for about 5 minutes. If you like your stew a bit thicker/creamier, you can mix some of the liquid from the pot with a tablespoon of flour to create a paste. Add that paste to the pot and stir it in – this should thicken the liquid. Add the baby spinach and cook just briefly until it starts to wilt.
4. Season with salt, pepper, and some chili flakes to your liking and serve hot.
1. Als Erstes die weißen Bohnen über Nacht (10-12 Stunden) in Wasser einweichen lassen. Am nächsten Tag einmal gut durchspülen und dann in reichlich Wasser etwa 1 Stunde kochen. Bohnen abgießen und etwas abkühlen lassen.
2. Die Zwiebel und den Knoblauch schälen und fein hacken. Die Karotten schälen und in dünne Scheiben schneiden. Petersilienwurzel und Knollensellerie ebenfalls schälen und dann in feine Würfel schneiden. Lauch gut waschen und dann in Ringe schneiden. Alles zur Seite stellen.
3. Einen großen (gusseisernen) Topf mit etwas Olivenöl erhitzen. Die gehackte Zwiebel dazugeben und für einige Minuten glasig andünsten. Knoblauch, Karottenscheiben, Petersilienwurzel, Knollensellerie und den Lauch dazugeben und alles für einige Minuten mit anbraten – das Gemüse darf ruhig etwas Farbe abbekommen. Die Salsiccia aus den Därmen befreien und das Fleisch dann mit in den Topf geben und krümelig anbraten. Auch hier gilt – das Fleisch sollte etwas Farbe bekommen. Mit der heißen Rinderbrühe ablöschen. Die abgetropften Bohnen mit in den Topf geben und alles einmal aufkochen lassen. Die Hitzezufuhr reduzieren und alles etwa 5 Minuten köcheln lassen. Wer den Eintopf etwas dickflüssiger/cremiger mag, kann etwas von der Flüssigkeit aus dem Topf mit einem EL Mehl verrühren, die entstandene Paste dann in den Topf geben und unterrühren – die Flüssigkeit im Topf sollte dadurch etwas andicken. Den Babyspinat dazugeben und nur kurz mitkochen lassen, bis er anfängt zu welken.
4. Nach Belieben mit Salz, Pfeffer und ein paar Chiliflocken würzen und dann heiß servieren.
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Here is a version of the recipe you can print easily.
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White Bean Stew with Salsiccia (Italian Sausage)
- Prep Time: 00:20
- Cook Time: 01:20
- Total Time: 14:00
- Yield: 5 1x
- Category: Stew
- Cuisine: Italy
Description
A great dish to warm you up on a cold day: a White Bean Stew with Salsiccia (Italian Sausage)! Easy to prepare and soooo delicious!
Ingredients
12.3 oz. (350g) dry white beans
some olive oil for frying
1 large onion, chopped
2-3 garlic cloves, chopped
2-3 small carrots, sliced
1 small parsley root, diced
1 small piece knob celery, diced
1/2 leek, in rings
10.6 oz. (300g) salsiccia (e.g. with fennel)
33.8 fl. oz. (1 l) beef stock, warm
1 tbsp. all-purpose flour (optional)
3.5 oz. (100g) baby spinach leaves
salt, pepper
chili flakes
Instructions
1. Let the white beans soak in water overnight (about 10-12 hours). The next day rinse the beans, add to a large pot with water, and cook for about 1 hour. Drain the cooked beans and set aside, so they can cool down a bit.
2. Peel and finely chop the onion and garlic. Peel the carrots and cut them into thin slices. Peel the parsley root and celeriac as well and cut into small cubes. Wash the leek and cut into rings. Set everything aside.
3. Heat up a large (cast iron) pot with some olive oil. Add the chopped onion and sauté for a few minutes until soft and glossy. Add the garlic, carrot slices, parsley root, celeriac, and leek and sauté for a few minutes – the vegetables should get some color. Remove the Salsiccia from the casings, add the meat to the pot, and fry nicely browned. Deglaze with the warm beef stock. Add the drained beans to the pot and bring everything to a boil. Reduce the heat and let the stew simmer for about 5 minutes. If you like your stew a bit thicker/creamier, you can mix some of the liquid from the pot with a tablespoon of flour to create a paste. Add that paste to the pot and stir it in – this should thicken the liquid. Add the baby spinach and cook just briefly until it starts to wilt.
4. Season with salt, pepper, and some chili flakes to your liking and serve hot.
Notes
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