Pork Sausage, Fennel, and Navy Bean Stew
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Pork Sausage, Fennel, and Navy Bean Stew is hearty and flavorful enough to anchor a stand-alone meal.
Posted by ReadyMade
Written by Amy Palanjian, Recipes and Tips by Ross Dobson, Photography by Peter Cassidy
Look for pork sausages with fennel seeds, or flavored lamb sausages at your local butcher. Navy beans are small, white beans that become very tender when cooked, but cannellini beans would work just as well. This is delicious served with soft polenta, mashed potatoes, or crusty bread—anything to mop up the sauce.
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Skill Level
Easy
Active Time
Less than an hour
Cost
$
- 2 T olive oil
- 12 small pork sausages
- 1 onion, chopped
- 1 fennel bulb, chopped
- 2 cloves garlic, chopped
- ½ t fennel seeds
- 14 oz can navy beans, well drained and rinsed
- 14 oz can chopped tomatoes
- 2 t brown sugar
- Sea salt and freshly ground black pepper, to taste
Materials
- Skillet
Tools
Heat the oil in a large, heavy-bottom skillet set over medium heat. Add half of the sausages to the pan and cook for 4–5 minutes, turning often, until well browned all over. Remove from the pan, and repeat with the remaining sausages.
Add the onion, fennel, garlic, and fennel seeds to the pan and stir-fry for 5 minutes, until the fennel is softened and golden brown.
Add the beans, tomatoes, and sugar to the pan and stir to combine. Return the sausages to the pan and bring to a boil. Reduce heat to a low simmer and cook for 10–15 minutes. Season to taste with salt and pepper, and serve. Vegetarian option: Sub in veggie sausages and add hot pepper flakes.



















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