When the season changes gradually from summer to fall, hearty meals begin to make their appearance in the dinner rotation. This herbed white bean and sausage stew recipe is a distant cousin to a traditional cassoulet with the abundance of white beans that absorb the delicious flavorings from the sausage and herbs, but in a fraction of the cook time. With the ease of preparation and relatively short timeframe from preparation to plating, this could easily be a regular on the weeknight dinner rotation. An added bonus is that the leftovers are even better after resting in the refrigerator!
Increased to 1.2 lbs
|Ingredient||Old Value||New Value|
|Onion||One onion||300 grams, chopped|
|Carrots||2 Medium||180 grams|
|Celery||2 Stalks||130 grams|
|Salt||2 tsp||Added 1 tsp before bringing to a simmer in stage 2 and then tasted the dish after the 2 hour simmer to see if the additional tsp was needed based on the spicing of the sausage. I ended up adding the full two teaspoons.|