Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli)

Name: Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli)
Total time: 7200 s
Yield: 3-4 servings
Cuisine: British
Ingredients: 1 tin cannellini bean - drained; 2 garlic cloves thinly sliced; 2 teaspoons black garlic paste; 500 g Italian fennel sausages (I used Salsicciamo); 2 tablespoons olive oil; 1 onion small diced; 2 small handfuls of frozen baby carrots; Half teaspoon chopped fresh rosemary; 180 ml red wine; 2 tablespoons tomato purée; 1 (400 g) tin plum tomatoes (roughly chopped into pieces with scissors); 1 vegetable stock cube; Salt and pepper

carriecooksbest @carriecooksbest

Worcestershire UK

A warm and comforting dish packed with all the flavour of the sweet fennel sausages. Serve this up with garlic polenta for a rustic Italian feast. 🇮🇹
#italy #stew #stovetoprecipe #italianrecipe #pork

carriecooksbest @carriecooksbest

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Ingredients

2 hours (including prep)

3-4 servings

1 tincannellini bean - drained
2garlic cloves thinly sliced
2 teaspoonsblack garlic paste
500 gItalian fennel sausages (I used Salsicciamo)
2 tablespoonsolive oil
1onion small diced
2small handfuls of frozen baby carrots
Halfteaspoon chopped fresh rosemary
180 mlred wine
2 tablespoonstomato purée
1 (400 g)tin plum tomatoes (roughly chopped into pieces with scissors)
1vegetable stock cube
Salt and pepper

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Steps

2 hours (including prep)

1

Heat the olive oil in a large deep non-stick pan.
Brown the sausages on all sides and set aside.
2

Turn the heat to medium & in the left over oil add the onions and garlic, soften for a minute of two stirring all the while. (don’t let them burn)
Tip in the carrots and keep stirring them for a further minutes.
3

Add in the stock cubes, black garlic paste and tomato purée, stir to mix thoroughly coating all the vegetables.
Pour in the red wine and turn up the heat to deglaze the pan, scrape the bottom with your wooden spoon as you go.
4

Let bubble away for a minute and add the sausages back in, the rosemary, the chopped tomatoes and half the tin full of water.
Season with salt and pepper and bring back up to heat.
5

One bubbling, turn to a low setting and cook for 1.5 hours stirring now and then.
Now it’s time to add the beans, let these bubble in the stew gently for 15-20 minutes til soft.
One reduced down to a lovely thick sauce, simply slice the sausages.
Serve with delicious homemade garlic and olive oil polenta.... don’t forget the crusty bread and a glass of the remaining red wine 🍷
*if you’re not confident making polenta then a good olive oil mashed potato will be just fine. ☝🏽