Cranberry Beans Stew with Potatoes, Peppers and Sausage
This dish is filling and healthy; eat on a cold day with a thick piece of country bread torn off a fresh loaf.
1 1/2 cups dried cranberry beans soaked overnight and drained
1 cup extra-virgin olive oil
1 large sweet onion, chopped
1 large red bell pepper, cut
1 sweet Italian chicken sausage, cut in slices
2 cans diced tomatoes
2 cups chicken stock
4 thyme sprigs
pinch of crushed red pepper
salt and freshly ground pepper
2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
1/2 bunch parsley, chopped
In a large saucepan, cover the beans with 3 inches of cold water and bring to a boil.
Cook over moderate heat until the beans are barely tender, about 30 minutes. Drain.
Heat the olive oil in a large saucepan.
Add the onion, bell pepper and cook over moderate heat until softened, about 7 minutes.
Add the sausage and cook for 4 minutes, crumbling it with a fork.
Add the beans, tomatoes, stock, thyme and crushed red pepper and season with salt and pepper.
Cover partially and simmer over moderate heat until the beans are tender, about 20 minutes.
Add the potatoes, cover partially and cook until tender, about 15 minutes longer.
Stir in the parsley, if you like, and serve.