Bean, Sausage, and Root Vegetable Stew – Rancho Gordo

Name: Bean, Sausage, and Root Vegetable Stew – Rancho Gordo
Ingredients: 2 to 3 tablespoons olive oil; 6 fresh sausages, thickly sliced; 1/2 cup dry white wine; 1 onion, chopped; 1 large leek, rinsed and sliced; 2 celery stalks, chopped; 3 carrots, chopped; 2 medium waxy potatoes, cubed; 1 bouquet garni (a bay leaf, 2 sprigs of thyme and some parsley stalks, tied together with string); Sea salt and freshly ground black pepper to taste; 3 cups cooked, drained Rancho Gordo heirloom white beans, such as Cassoulet, Caballero, Royal Corona, or Alubia Blanca; 1 tablespoon chopped parsley (optional)

www.ranchogordo.com

This hearty stew, based on a recipe by Hugh Fearnley-Whittingstall, is comfort in a bowl. You can use any root vegetables you have on hand. When we tried out the recipe in the Rancho Gordo test...

View full recipe on www.ranchogordo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.

Share this recipe:

Ingredients

2 to 3 tablespoons olive oil
6 fresh sausages, thickly sliced
1/2 cup dry white wine
1 onion, chopped
1 large leek, rinsed and sliced
2 celery stalks, chopped
3 carrots, chopped
2 medium waxy potatoes, cubed
1 bouquet garni (a bay leaf, 2 sprigs of thyme and some parsley stalks, tied together with string)
Sea salt and freshly ground black pepper to taste
3 cups cooked, drained Rancho Gordo heirloom white beans, such as Cassoulet, Caballero, Royal Corona, or Alubia Blanca
1 tablespoon chopped parsley (optional)