Sausage-and-Bean Stew
by Karen Mussoline
Email:kmussoline@icloud.com

URL Source: http://www.myrecipes.com/recipe/sausage-bean-stew
Source: Southern Living March 2015
Course: Soups/Stews
Cuisine: Cajun
Food Group: Beans
Serves: 6

Ingredients

1 pound(s) smoked sausage
2 tablespoon(s) olive oil
48 ounce chicken broth
3 cup(s) dried great Northern beans
2 cup(s) onion, chopped
3/4 cup(s) carrot, chopped
1/2 cup(s) celery, chopped
10 clove(s) garlic, chopped
1 tablespoon(s) Italian seasoning
2 teaspoon(s) salt
1 teaspoon(s) pepper
1 Parmesan cheese rind
1 sprig(s) rosemary
garnishes, chopped fresh parsley, Parmesan cheese

Preparation

1. Cut sausage into 2-inch pieces, and halve sausage pieces lengthwise, cutting to but not through other side. Cook half of sausage in 1 Tbsp. hot oil in a large skillet over medium-high heat 2 minutes on each side or until browned. Transfer sausage and drippings to a 7-qt. slow cooker. Repeat with remaining sausage and oil.

2. Add 1 cup broth to skillet, and bring to a boil over medium-high heat, stirring to loosen browned bits from bottom of skillet. Boil 1 minute or until reduced by half. Stir beans, next 8 ingredients, boiled broth mixture, 3 cups water, and remaining broth into slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Discard cheese rind.

3. Stir mixture with rosemary sprig 30 seconds to 1 minute; discard rosemary. Remove 1 cup beans, and process in a blender 1 to 2 minutes or until smooth. Stir pureed bean mixture into slow cooker. (Repeat procedure with 1 more cup beans, if a thicker consistency is desired.) Serve immediately.

Notes: