Chicken Sausage Stew with Cannellini Beans

When the weather is gloomy, I love nothing more than to make warm comfort food. I adapted this recipe from one shared with me by my friend, Miriam, many years ago. The original recipe was found on a grocery store recipe card. You know the cooking demo areas - well, there was a featured recipe very similar that Miriam and I used to make frequently for dinner. I decided to make my own twist on this recipe because I wanted to make it even easier for a weeknight dinner.

This Italian-inspired meal is sure to warm up your family and become a staple in your weeknight dinner roulette.

INGREDIENTS

• Chicken Italian Sausage (such as Trader Joe's Uncooked Chicken Sicilian Sausage or your favorite)

• (2) 15 oz. cans of Cannellini beans

• Sun-dried tomatoes, julienned 

• (1) carton free-range chicken broth

• 1/2 medium white or yellow onion, diced

• (1) 8 oz. package of white button mushrooms, diced

• Rosemary (fresh, if possible)

• Thyme (fresh, if possible)

• Red pepper flakes

• (4) cloves of garlic

• Olive oil

• 2 Tbs. Cornstarch

DIRECTIONS

1. Dice your mushrooms into small pieces (or leave them sliced if you like a larger bite). If you have kids, you probably want to disguise them. Dice the onion, so that it will easily sweat down. Mince the rosemary and thyme. Press or mince the garlic cloves. Set aside.

2. Slice sausage into bite-sized pieces OR remove from casing.

   • This is all preference - if you like the idea of making this more like a soup then I would remove from the casing and treat like ground meat. If you want to go for more of a stew, keep them in slices. The next time I make this dish, I will take one of these routes because I think the presentation is much nicer.

3. In a large pot, brown sausage in a tiny drizzle of olive oil.

4. Toss in onions, mushrooms, rosemary, thyme and garlic. Cook until onions are translucent and mushrooms are softened.

5. Add 1 cup of chicken broth. 

   • You’ll end up adding as much or as little as you like beyond this amount. Some like to eat this more like a soup - if so, you’ll use more. If you want it more “stewy” and like a light sauce, you’ll only add a bit more beyond this as it cooks.

6. Add in a handful of sun-dried tomatoes.

7. Then, add both cans of Cannellini beans - do not drain or rinse.

8. Add red pepper flakes, to taste. 

   • Be careful if you’re already using spicy, hot sausage.

9. In a small bowl, add 2 Tbs. cornstarch, and just enough chicken broth to dissolve. Whisk thoroughly and add into the pot. This will act as a thickener.

10. Let bubble for 10-15 mins. This will allow the stew to come together and form a light sauce. 

11. Serve in a bowl and enjoy!

TAKE AWAYS

The first time I made this dish, I topped it with some basic oven-roasted asparagus for a pop of color and something green on the plate. As I mentioned above, the next time I make this dish I will treat the sausage like ground meat and remove the casing, or slice into smaller pieces. This dish is easily adaptable to your family’s tastes, and would pair perfectly with a warm, garlicky baguette. It would also be delicious with some kale wilted in! There are endless creative options to make it your own.

If you like when I share recipes, let me know. I absolutely love cooking, and have lots more I can post here.

Better Brewing at Home

If you know me, you know my day doesn’t start without coffee. And, I’m usually 3 cups in by noon. It’s who I am. Sure, I hit the Starbucks drive-thru like the rest of America for convenience on occasion. But, I am a self-proclaimed coffee snob. If I want GOOOOD coffee, I make it myself.

My dream is to have a fancy espresso maker in the new house, but for now my tried and true method for brewing my caffeine is with a French press. But, before we get to that.

You have to start with great coffee. You won’t find Folgers in my cup. No shade, but there is much better coffee in the world. Explore. Find what you like. And, ALWAYS buy whole bean coffee.

This is the first tip in brewing better coffee. Makes sense right? Start with the best ingredients.

Some of my favorite coffee beans are:

• Peace Coffee - Guatemalan Dark Roast

• Sweetwater Organic Coffee Co. - Midnight Oil French Roast

If you’re buying whole bean, you need a grinder. I’m in the market for a new one and I have my eye on the oxo Conical Burr Grinder. When considering coffee grinders, you want to opt for a burr grinder over a blade grinder. You have more control over the grind size with a burr grinder which makes a big difference in the overall taste.

I am a huge lover of the French press, and it’s important that you use a coarse grind.

Here’s the run down on how I make my best cup:

1. Grind your beans fresh. The amount of ground coffee you need is dependent on how many cups you’re making. Generally, the collection cup has measuring marks, and I go just a smidge over 4 cups.

2. Fill your kettle with filtered water, and set to boil. (Remember coffee is just coffee beans and water, so you want the best ingredients possible!)

3. Pour your grounds into the bottom of the French press.

4. Once the water kettle boils, wait about 30 seconds after the kettle is off to “wet the grounds”. It’s really important not to pour it right in - you don’t want to burn the grounds.

   • I like to gently wet the ground with just a splash of water to “wake them up”. This is actually called “blooming”. I stir them around with a wooden kebab stick.

5. After one minute, I proceed with pouring over the remainder of the water to fill the French press.

   • Once the rest of the water is added, you shouldn’t be able to “see through” the coffee. I like my coffee really dark, but you can play this by your tastebuds.

6. Use the wooden stick to thoroughly mix the grounds.

7. Top the French press and begin the brewing process for 4 minutes.

8. Press down the plunger, and proceed to fill your cup!

To be great at anything takes practice, and I’m still perfecting my methods. But, please let me know if this post taught you something new. My cold brew method is still in the very beginning stages - you think it’d be easier! But, I will say this makes a pretty delicious cup of hot coffee. Personally, I usually just drink mine black. But, if I do add anything - I love oat milk.