White beans are not difficult to cook, however the herbs added to this recipe and the fact the beans do not have to be soaked makes this an exceptional recipe. The combination of the herbs, sweet Italian sausage, cumin, and garlic makes a deeply flavored but easy to make stew.

INGREDIENTS

• 2 Tbsp. extra virgin olive oil, plus more for serving
• 1-pound sweet Italian sausage, sliced 3/4 inch thick
• 1 Tbsp. tomato paste
• 1/2 tsp. cumin
• 2 medium carrots, finely diced
• 2 celery sticks. finely diced
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 pound dried Great Northern Beans, rinsed and picked through
• 2 teaspoons kosher salt, or to taste
• 2 thyme sprigs
• 1 large rosemary sprig
• 1 bay leaf
• 2 teaspoons balsamic vinegar, plus more for serving
• 1/2 tsp. ground black pepper, plus more to taste

PREPARATION

Step 1

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

Step 2

Add the tomato paste and cumin to the pot, cook stirring until golden dark, 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 of water, salt, thyme, rosemary, and bay leaf. Turn the heat up to high and bring to a boil. 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.

Step 3

When beans are tender, return the sausage to the pot. simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Serve and drizzle with more vinegar and olive oil.

Bon Appétit 😋