Herbed White Bean and Sausage Stew

Herbed White Bean and Sausage Stew
Adapted from The New York Times
2 TBS EVOO, more for serving
1 LB sweet Italian sausage, sliced 3/4-inch thick
1 TBS tomato paste
1/2 TSP ground cumin
2 Medium carrots, finely diced
2 Celery stalks, finely diced
1 Onion, chopped
2 Garlic cloves, finely chopped
1 LB dried Great Northern beans, rinsed and picked through
2 TSP kosher salt, or to taste
2 Thyme sprigs
1 Large rosemary sprig
1 Bay leaf
1 Bunch of kale or spinach, chopped
2 TSP balsamic vinegar, more for serving
1/2 TSP ground black pepper, more to taste.

I used to never understand why anyone would waste their time cooking with dried beans, but this recipe has completely changed my mind.  While canned beans are perfectly fine in some situations, they can be mushy and bland - not ideal when they are supposed to be the star of your dish.  There's no need to soak the beans in this stew (which saves a ton of time), yet they still come out tender and flavorful.  Make on a snowy day for a soul-satisfying meal, and you may just become a convert too.

Heat the oil in a large pot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.

Add the tomato paste and cumin to the pot. Cook, stirring, for about 2 minutes. Add the carrots, celery, onion and garlic. Cook 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.

Return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper.  Adjust the seasoning if needed.  Ladle into warm bowls and serve drizzled with additional vinegar and olive oil. 

If you like, you can add a bunch of chopped kale or spinach when you add the sausage for added color.