It was one of those rainy evenings we have had so many of and my initial plan was to go out for dinner but then as the day progressed and the rain lingered, I got more and more lazy. I changed into my pajamas and decided to open a bottle of wine and cook.
I had a chicken sausages in my fridge and I decided to pair them with cannellini beans to make a delicious stew. I used the usual suspects including shallots, garlic and of course some red wine. I also had rosemary in the fridge and as far as I am concerned, the white beans are made for rosemary.
To create a balanced meal, I added baby spinach at the very end and served the one pot meal with a parmesan garlic bread. I of course sprinkled some extra cheese on top of the stew.
The evening was relaxing and filled with good food and great wine. My daughter loved the stew but thought there was too much garlic on the garlic bread. She was right- I love garlic so much that I usually tend to go very heavy it. I loved it but both my husband and daughter thought it was too much- oh well, you can’t please everyone all the time.
- 1 pack chicken sausage (four links) – I used roasted garlic and spinach- casing taken out and chopped
- 2 cans (15 oz) cannellini beans
- 2 tablespoons extra light olive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- ½ cup red wine
- 2 rosemary sprigs
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 (6 oz) pack baby spinach
Heat a large saucepan with the olive oil. Add the sausages and sauté on high heat for 3 to 4 minutes. Add the shallots and garlic. Saute for 2 to 3 minutes on medium heat. Deglaze with wine and scrape all the brown bits from the bottom. Add the rosemary sprigs, tomatoes and the beans. Mix well and add the chicken broth. Bring to a boil and lower heat and cover with lid. Cook for 20 to 25 minutes till the broth is thickened and the consistency is stew like. Take the lid off and add the spinach. Mix well till the spinach has wilted. Turn the heat up to evaporate any excess moisture from the spinach. Add the salt and check for seasonings. Serve with parmesan garlic bread.
Parmesan Garlic Bread
- 1 medium baguette, sliced in half
- 1 large garlic cloves, smashed
- 1/3 cup Parmigiano Reggiano cheese, grated
- ½ teaspoon salt
- ¼ cup extra virgin olive oil
- ¼ cup parsley, chopped
Add the garlic and salt in a mortar and pestle. Smash the garlic and add the cheese and salt. Slowly drizzle the olive oil, mixing the paste well. Add the parsley and mix well. Spread the garlic mixture on both sides of the baguette. Place the open baguette under a broiler for 2-3 minutes till golden brown and serve with the stew.