Spicy Sausage, Escarole & White Bean Stew

Spicy Sausage, Escarole & White Bean Stew
Photo by Scott Phillips


  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • ¼ cup freshly grated Parmigiano-Reggiano
  • 1-½ tsp. red-wine vinegar; more to taste
  • 1 cup low-salt canned chicken broth
  • Kosher salt
  • + 3 more ingredients
    • 2 medium cloves garlic, minced
    • ¾ lb. hot Italian sausage, casings removed
    • 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and bro...

View full recipe at Fine Cooking


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