A nice bowl of stew can be so comforting with the chilly temperatures heading our way. Laura Grimmer from The Perfect Pear is showing us a recipe for Bean Stew with Tomatoes and Sausage. The recipe is below. Visit perfectpearct.com to learn more about Laura.
Bean Stew with Tomatoes and Sausage
Recipe provided by Laura Grimmer
500 g/1 lb.
2 oz. dried French white beans
50 g/2 oz. duck fat (you could substitute lard)
1 lb. Kielbasa or some other flavorful sausage, sliced on the diagonal
1 large onion, peeled, halved and sliced
100 g/4 oz. ham skin or ham hock
1 bouquet garni (tie 5 stems parsley, 5 sprigs thyme, 5 black peppercorns and 1 bay leaf in cheesecloth)
4 garlic cloves, peeled and lightly crushed
Salt and pepper to taste
2 large carrots, cut into 1/2-inch slices on the diagonal
400 g/14 oz. whole tomatoes, chopped coarsely
1. Soak the beans 8-24 hours in cold water. Drain and cook in boiling, unsalted water for 30 minutes, then drain.
2. In a 4- to 5-quart Dutch oven, melt the duck fat, and quickly saute the sausages until browned on each side, about 3 minutes each side. Remove the sausages from the pan and cook the onion over medium heat for about 5 minutes, until softened and just beginning to brown. Add the ham skin or bacon, beans, the bouquet garni, garlic and salt and pepper to taste, and pour in enough cold water to cover the beans.
3. Bring the pot to a boil, and then reduce the heat to a simmer for 1 1/2 hours, skimming off any scum that may collect on the surface as necessary. Add the carrots and tomatoes and continuing simmering for another 30 minutes. Then, add the sausage and continue to cook until the liquid has been reduced to a creamy consistency like a sauce and the beans are silky.