White Bean and Sausage Stew in Pumpkin Bowls

Ingredients

  • 2 cups dried navy beans
  • 2 sprigs fresh thyme, plus 1 tablespoon leaves
  • 5 cups homemade or low-sodium store-bought chicken stock
  • 1 large onion, coarsely chopped
  • 12 (about 2 pounds each) sugar pumpkins, washed and dried
  • ½ cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • + 14 more ingredients
    • 2 bay leaves
    • 3 tablespoons unsalted butter
    • 1 pound turkey sausage, casings discarded, coarsely chopped
    • 3 dozen red pearl onions, peeled
    • 14 small red fingerling or new potatoes, (about 12 ounces), halved lengthwise
    • 4 medium carrots, peeled and cut into ¼-inch rounds
    • 2 large leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
    • 1 stalk celery, trimmed and cut into ¼-inch dice
    • ½ pound white button mushrooms, trimmed and quartered
    • 1 cup fresh shelled or thawed frozen baby peas
    • ¼ cup all-purpose flour
    • 1 ¼ cups whole milk
    • 2 tablespoons coarsely chopped fresh sage
    • 1 teaspoon whole black peppercorns

1. Put beans into a medium bowl; cover with cold water by 2 inches. Refrigerate 8 hours (up to overnight). Drain beans and transfer to a large stockpot. 2. Make bouquet garni: Place bay leaves, thyme sprigs, and the peppercorns on a square of cheesecloth; tie into a bundle with kitchen twine. Ad...

View full recipe at SpringPad

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