RECIPES WITH WHITE BEANS AND SAUSAGE RECIPES

Steps:

• Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil.
• Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, 1 to 2 minutes per side. Transfer to a plate.
• Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.
• Stir the chicken back into the soup along with the sausage, escarole and beans. Simmer until the escarole is tender, 4 to 5 minutes.

Steps:

• 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.