Ingredients with Measurements:
- 1 pound of runner beans, trimmed and cut into 1-inch pieces
- 1 pound of sausage, sliced into 1-inch pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 can of diced tomatoes (14.5 ounces)
- 1 cup of chicken broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the sliced sausage and cook until browned, stirring occasionally for about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, stirring occasionally for about 3 minutes.
4. Add the runner beans, diced tomatoes, chicken broth, and dried thyme to the pot. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30-40 minutes or until the runner beans are tender.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning sausage, then low heat for simmering stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 390
Fat: 27g
Carbohydrates: 14g
Protein: 22g
Sodium: 1090mg
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as Italian sausage or chorizo.
- If you don't have runner beans, you can substitute with green beans or wax beans.
- You can use vegetable broth instead of chicken broth for a vegetarian version of this stew.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use canned cannellini beans instead of runner beans for a different texture.
- Add a splash of red wine to the stew for extra flavor.
Tips and tricks:
- Be sure to trim the ends of the runner beans before cutting them into pieces.
- Brown the sausage well before adding the onion and garlic to the pot for maximum flavor.
- Stir the stew occasionally while it simmers to prevent sticking.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the stew in bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or grated Parmesan cheese.
Pairings:
Serve the stew with crusty bread or a side salad.
Suggested side dishes:
Garlic bread or a mixed green salad.
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stews have been a staple of many cultures for centuries, as they are an easy way to cook a variety of ingredients in one pot.
Flavor profiles:
This stew is savory and slightly sweet, with a hint of thyme and garlic.
Serving suggestions:
Serve the stew hot with a side of crusty bread or a mixed green salad.
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Taste: Savory, Tangy, Hearty, Spicy, Herbaceous