Try a New Stew

     Not too long ago I mentioned that it was stew season.  I also wrote about the virtues of using a slow cooker.  Here's an opportunity to combine the two.  Southern Living magazine in its most recent issue had an article entitled, "Try a New Stew."  So I am happy to pass long to you their recipe for Sausage and Bean Stew:

 

Sausage and Bean Stew

1 lb. smoked sausage                                               10 garlic cloves, sliced

2 Tbsp olive oil                                                         1 Tbsp chopped fresh sage

1 (48 oz) container low sodium chicken broth  2 tsp Kosher salt

3 cups dried great Northern beans                      1 tsp freshly ground black pepper

2 cups chopped yellow onion                                1 Parmesan cheese rind

3/4 cup chopped carrot                                          1 fresh rosemary sprig

1/2 cup chopped celery

1. Cut sausage into 2" pieces, and halve pieces lengthwise, cutting to but not through the other side.  Cook half of the sausage in 1Tbsp hot oil in a large skillet over medium-high heat 2 minutes on each side until browned.  Transfer sausage and drippings to a 7 qt slow cooker.  Repeat with the remaining sausage and oil.

2. Add 1 cup broth to skillet and bring to a boil over medium-high heat, stirring to loosen browned bits from bottom of skillet.  Boil 1 minute until reduced by half.  Stir beans, next 8 ingredients, boiled broth mixture, 3 cups water and remaining broth into slow cooker.  Cover and cook on HIGH 7 hours until beans are tender.  Discard cheese rind.

3. Stir mixture with rosemary sprig 30 seconds to 1 minute; discard rosemary.  Remove 1 cup beans and process in a lender 1 to 2 minutes until smooth.  Stir pureed bean mixture into slow cooker.  Garnish with chopped fresh parsley and Parmesan cheese.  Serve immediately.