Herbed White Bean and Sausage Stew

A chilly Sunday, the New York Times, and a pound of dried beans. We followed this recipe to the letter and had a delicious stew that made our house smell wonderful and satisfied us with its hearty goodness. But if we were to make this stew again, here's what we'd do differently: replace some of the water with chicken or vegetable stock, and double the amount of herbs that the recipe calls for. We think this would add some depth and intensify the great flavor of this stew. Added tip - we enjoyed a bit of grated Parmesan cheese on top!


jck said...

Hearty, flavorful and satisfying. Thanks for the leftover lunch!

Kim Beauchamp said...

This looks so satisfying for a cool autumn day. I love sausage, too; it just makes everything taste better!

Anonymous said...

It's funny. I spotted that recipe and made it in my slow cooker on Saturday and served it for Sunday dinner. It definitely needed some additional herbs (which I added) and other flavor boosters. I loved it and will keep working on it. The browning of the cumin with the tomato paste was the key to theis recipe IMHO.