Tuesday, April 7, 2009

Roasted Vegetable, Northern Bean and Sausage Stew

I know, I know.. it's Spring, and I should be well past my need to make soups and stews, but it was cold and windy here this morning and I was in the mood for beans, specifically beans with a hearty/meaty/gravy base. I think I may have been channeling my inner Aunt Bea. Andy and Opie would have et this all up.
Roasted Vegetable, Northern Bean and Sausage Stew

1 lb dried northern beans, rinsed, soaked and cooked per package instruction. I added 1 Tbsp fennel seed and 2 bay leaves during the boiling process. Drain, remove bay leaves and set beans aside. You'll use about half of this amount of beans. Bag and freeze remainder for another meal. (You could use two cans of drained/rinsed northern beans, but the fennel and bay leaves really do add an additional, noticeable layer of flavor.)

1 lb. new red potatoes, skins left on, diced into 1" pieces
2 carrots, diced into 1" pieces
1 red bell pepper, seeded and diced into 1" pieces
2 tsp olive oil
salt and pepper
2 tsp rosemary, finely chopped
2 tsp thyme leaves, chopped
4 cloves of garlic, paper removed, leave whole

Preheat oven to 425 degrees. Line a baking sheet with foil and spray lightly with cooking spray. Place all prepared veggies except garlic in a bowl and toss with olive oil, salt, pepper and herbs. Spread in single layer onto baking sheet. Place garlic cloves in a separate piece of foil, sprinkle with olive oil and salt and pepper. Wrap closed and add to the baking sheet with the other vegetables.

Roast for 30-40 minutes, or until vegetables are fork tender, stirring once after 15 minutes. Remove from oven and set aside.

12 oz. fully cooked chicken or turkey sausage links. (I used Applegate Farms fire roasted red pepper chicken and turkey sausage links) Slice links in half lengthwise, then dice into 1/2" pieces
2 Tbsp olive oil, divided
1 medium onion, diced
1 stalk celery, with leaves, diced
salt and pepper
2 heaping Tbsp all purpose flour
1 Tbsp tomato paste
1 quart chicken broth
1 chicken bouillon cube
1 Tbsp worchestershire sauce

In soup pot, heat 1 Tbsp olive oil. Add sausage and brown, 3-5 minutes. Remove sausage pieces to drain on paper towel. Add other Tbsp olive oil to pot and add onion and celery. Season with salt and pepper and saute until translucent, approximately 5-7 minutes. Stir in tomato paste and then sprinkle with flour. Stir constantly over medium heat to cook rawness out of flour. Whisk in chicken broth, bouillon cube and worchestershire sauce. Press roasted garlic through garlic press and add to the mix. Bring back to boiling, then reduce heat and continue cooking until thickened a bit. Simmer for 8-10 minutes over medium-low heat. Add roasted veggies, sausage and beans back into soup and heat through thoroughly.




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