Viansa’s Cannellini Bean and Sausage Stew with Tomatoes and BasilFeatured by Viansa Sonoma Winery - Santerra Cellars in the Gold Wine Club.
Warm and comforting, this stew will fill your kitchen with wonderful aromas of Sweet Italian Sausage, garlic and herbs. Pair it with the 2005 Viansa Red Blend. **Beans will need to soak overnight.Yield: 8 - 10
Prep Time: 25 Minutes
Cook Time: 120 Minutes
• 2 cups cooked cannellini beans
• 4 Sausage links
• 2-3 tsp. Extra Virgin Olive Oil
• 1/2 large onion, chopped
• 3-4 bay leaves
• 1 tbs minced garlic
• 1 (14.5 oz) can small diced tomatoes with juice
• 1 tsp. oregano
• 1/2 tsp. dried marjoram
• 2 cups chicken stock
• Pinch of salt and black pepper
• 1/4 cup chopped basil
• 1 tbs. balsamic vinegar
• Fresh grated parmesan for serving
• Sweet Italian Sausage Seasoning
Soak beans overnight. In large pot, add beans, ¼ onion, and 3-4 bay leaves. Fill pot with water to cover ingredients by several inches. Bring to a gentle simmer and cook beans until soft, about 45 minutes. Drain.
Cut sausage in half lengthwise, then cut into slices. Heat 2-3 tsp. olive oil in pot. Add Sweet Italian Sausage Seasoning to sausage, ¼ chopped onion and 1 T garlic. Sauté sausage until well browned. Add tomatoes with juice, oregano, dried marjoram, and chicken stock to pot. Cool at very low simmer for 30 minutes, until flavors are well blended and liquid is slightly reduced. After 30 minutes, add drained beans and simmer for 15 minutes more.
After beans have simmered, add chopped basil and balsamic vinegar. Simmer for 5 minutes. Serve hot, topped with freshly grated Parmesan cheese.