American•comfort

White Bean Stew with Tomatoes and Rosemary

Spicy and bursting with hints of garlic to complement the tender sausage, this richly textured bean stew is the perfect comforting winter supper.

Ingredients

Quantities are shown as originally provided.

8 ounces (about 1 cup) dried haricot beans or cannellini beans
Bouquet garni made from a bay leaf (parsley stalks, thyme, and a celery stalk (optional))
2 small (12 oz total) onions (one halved and one chopped)
1 carrot (halved)
Sea salt
3 tablespoons olive oil
4 large cloves garlic (crushed)
One (14-ounce) can chopped or diced tomatoes
A large sprig of fresh rosemary (chopped)
Freshly ground black pepper
Granulated sugar

1
In a large bowl, soak the beans overnight in plenty of cold water.
2
The next day, strain the beans and add them to a large pot. Cover with fresh cold water, add bouquet garni, halved onion, and carrot, and bring it to a simmer over medium heat.
3
Cover and simmer until beans are soft but not mushy, 45 minutes to 2 hours. Just before the end of cooking, add salt to taste.
4
Remove the bouquet garni and vegetables and discard them. Reserve the cooking liquid for later.
5
Meanwhile, in a wide saucepan over medium-low heat, warm the oil. Add the chopped onion and cook gently until soft but not colored, 6 to 7 minutes. Add the garlic and cook for 1 to 2 minutes more.
6
Stir in the tomatoes, cooked beans, and rosemary. Simmer for 10 to 15 minutes, adding some of the bean liquid if the stew is dry. ☞ TESTER TIP: Any cooked bean liquid that doesn’t get used in the stew can be frozen and used as a vegetable broth.
7
Season well with salt, black pepper, and sugar, to taste. The mixture should be loose and juicy but not swimming in liquid.