Spicy Sausage, Escarole & White Bean Stew
Ready In: 30 mins
Serves: 4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3⁄4 lb hot Italian sausage, casings removed
- 2 medium garlic cloves, minced
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
- 1 cup low-salt canned chicken broth
- 1 1⁄2 teaspoons red wine vinegar, more to taste
- kosher salt
- 1⁄4 cup freshly grated parmigiano-reggiano cheese
Directions
- Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
- When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.
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