Sausage and White Bean Tomato Stew

Browned sausage rounds and white beans make a substantial tomato stew with carrots and rosemary. A spoonful of mashed beans thickens the broth without flour or cream.

Ingredients

• 400 g fresh pork sausages
• 2 cans cannellini beans, 400 g each, drained
• 1 can chopped tomatoes, 400 g
• 1 onion, finely chopped
• 2 carrots, finely diced
• 2 garlic cloves, minced
• 400 ml chicken broth
• 1 tbsp olive oil
• 1 tsp dried rosemary
• ¼ tsp black pepper

Method

1. Heat olive oil in a large saucepan over medium heat. Add whole sausages and brown on all sides for 8–10 minutes. Transfer to a plate; they will finish cooking in the stew.
2. Add onion and carrots to the pan and cook for 6–8 minutes, stirring often. Add garlic and rosemary and cook for one minute.
3. Pour in chopped tomatoes and broth, scraping the pan to release browned bits. Return the sausages, bring to a simmer and cook gently for 10 minutes.
4. Lift each sausage out briefly and cut into thick rounds with clean utensils. Return the rounds to the saucepan with drained, rinsed beans. Simmer for 5–7 minutes until carrots are tender and the sausage centers reach 71°C / 160°F.
5. Stir in black pepper. For a thicker stew, mash a spoonful of beans against the side of the pan and stir them back in. Add a little water if the stew becomes thicker than desired.
6. Divide between four deep bowls, sharing the sausage rounds and beans evenly. Serve hot.
7. Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat to 74°C / 165°F throughout, adding a splash of water and stirring as needed.

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Brown before simmering

Turning whole sausages in the pan gives their surface color before they finish cooking in the tomato broth.

Dice the carrots small

Small even pieces become tender during the short simmer without needing an extended cooking time.

Thicken with beans

Mashing just a spoonful adds body while leaving most beans whole for texture.

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FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Divide between four deep bowls, sharing the sausage rounds and beans evenly. Serve hot.

How should I store leftovers?

Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat to 74°C / 165°F throughout, adding a splash of water and stirring as needed.