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Title: Herbed White Bean & Sausage Stew
Categories: Pork, Herbs, Beans, Vegetables
Yield: 7 servings

2 tb Extra-virgin olive oil; more
- for serving
1 lb Italian sausage links;
- sliced 1/4" thick
1 tb Tomato paste
1/2 ts Ground cumin
2 md Carrots; fine diced
2 Celery ribs; fine diced
1 lg Onion; chopped
2 cl Garlic; fine chopped
1 lb Dried great Northern beans;
- rinsed, picked through
2 ts Kosher salt; to taste
2 Thyme sprigs
1 lg Rosemary sprig
1 Bay leaf
2 ts Balsamic vinegar; more to
- serve
1/2 ts Black pepper; more to taste

Heat oil in a large stockpot over medium-high. Add the
sausage and brown until cooked through, about 7 minutes.
Using a slotted spoon, transfer to a plate lined with a
paper towel.

Add the tomato paste and cumin to the pot. Cook,
stirring, until dark golden, about 2 minutes. Add the
carrots, celery, onion and garlic. Cook, stirring, until
the vegetables have softened, about 5 minutes. Stir in
the beans, 8 cups water, salt, thyme, rosemary and bay
leaf. Turn the heat up to high and bring to a boil. Then
reduce heat to low and simmer gently until the beans are
tender, about 2 hours, adding more water if needed to
make sure the beans remain submerged.

When beans are tender, return the sausage to the pot.
Simmer for 5 minutes. Stir in the vinegar and pepper.
Taste and adjust seasoning. Ladle into warm bowls and
serve drizzled with more vinegar and olive oil.

By: Melissa Clark

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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