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June 15, 2013 / Chris Blum

Sausage and White Bean Stew

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This recipe was inspired by a recipe I found in Bon Appetite. I used chicken sausage, added a bay lead and paprika to give it a bit more flavor.

2 TBSP olive oil
1 lb sausage
1 large onion, thinly sliced
4 garlic cloves, finely chopped
6 sprig thyme
1 bay leaf
2 15-ounce cans cannellini beans, rinsed
4 c chicken broth
Salt and pepper
10 c baby spinach
1 TBSP smoked paprika

Heat 1 TBSP oil in a large pot over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 TBSP oil in same skillet. Add onion, garlic, bay leaf, paprika and thyme. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.

Slice chorizo and fold into stew. Remove bay leaf. Serve.

Serves 4.

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