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

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

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

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, italian fennel sausage & cannellini bean stew (salsiccia e fagioli). It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we have to prepare a few components. You can have italian fennel sausage & cannellini bean stew (salsiccia e fagioli) using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli):

  1. {Prepare 1 tin of cannellini bean - drained.
  2. {Take 2 of garlic cloves thinly sliced.
  3. {Take 2 teaspoons of black garlic paste.
  4. {Take 500 g of Italian fennel sausages (I used Salsicciamo).
  5. {Get 2 tablespoons of olive oil.
  6. {Make ready 1 of onion small diced.
  7. {Prepare 2 of small handfuls of frozen baby carrots.
  8. {Get Half of teaspoon chopped fresh rosemary.
  9. {Prepare 180 ml of red wine.
  10. {Get 2 tablespoons of tomato purée.
  11. {Take 1 (400 g) of tin plum tomatoes (roughly chopped into pieces with scissors).
  12. {Get 1 of vegetable stock cube.
  13. {Prepare of Salt and pepper.

Steps to make Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli):

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

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