Slow Cooked Beans with Sausage and Pistou
Dried Cranberry Beans, Dried Yellow Heirloom Beans, and Fresh Basil
Slow-cooked dishes are some of my most treasured meals. Large pots of beans or stews, tended to over a few relaxed hours, melding rich flavors into comforting meals. Perhaps on the lengthier side of cook times, yet one of the most stress-free dishes to cook, requiring little active attention. This particular dish features Borlotti cranberry beans and small yellow heirloom beans, flavored with warm spices and hot Italian sausage. I topped it off with a fresh pistou, inspired by hearty Provencal soups finished with a drizzle of green.
Dried Cranberry Beans, Dried Yellow Heirloom Beans, Fresh Basil
Freshly soaked beans are firmer and more flavorful than your standard canned bean. The long cook time allows the beans to soak up a lot of flavor, thickening the broth into a rich, deep sauce. I ended up choosing a duo of beans I picked up a while back, just waiting for the right time to cook. I discovered these little yellow heirloom beans in a small specialty shop a few months back, immediately drawn to these little golden guys!
The Borlotti cranberry beans came from our neighborhood Italian market. Canned Borlottis are a staple in our kitchen, so when I spotted the dried beans I picked some up for safekeeping. They are rich, creamy, and a bit firmer than the standard canned Cannelinis. The dried beans have a beautiful red marbling: those signature cranberry bean tiger stripes that you only see before they're cooked and melt into a rusty brown.
Soaked Cranberry Beans and Yellow Heirloom Beans, Fresh Basil, and Shallots
Small white beans, Cannelinis, Cranberry beans, french cassoulet beans, really any dried beans that withstand a long cook time work perfectly in this dish. So, have fun playing around with a variety of dried beans!
Slow cooked Cranberry beans with Sausage and Pistou
This dish is a one-pot meal, perfect for cold evenings and peaceful afternoons. A big batch of beans and sausage turns into a few meals, my go-to for long November evenings. I hope you enjoy this hearty autumn stew, and I would love to hear some of your tried and true slow-cooked dishes this time of year. Also, Thanksgiving recipes are starting next week, featuring a few favorites from our table. Eager to share some delicious recipes old and new!
Slow cooked Cranberry beans with Sausage and Pistou
Slow cooked Cranberry beans with sausage and pistou
ingredients
4-5 Hot Italian Sausages
1 lb dried Cranberry beans*, soaked overnight in cold water or in hot water, covered, for an hour
4-5 cups of chicken broth (more as needed)
3 shallots, halved and thinly sliced
4-5 cloves of garlic, roughly chopped
1 tablespoon tomato paste
1 tablespoon olive oil
1-2 bay leaves
1/4 teaspoon allspice
1/4 teaspoon coriander
salt and pepper, to taste
For the Pistou
1 small bunch of basil
2-3 tablepoons olive oil
juice of 1 lemon
2 cloves garlic
salt and pepper to taste
*I used a mixture of Cranberry (Borlotti) beans and a small yellow heirloom bean with similar cook-time for some variety. Cannellini beans, small beans, and heirlooms are amazing options as well. This dish works perfectly with varieties that are creamy, rich, and good for slow cooking, so have fun with a variety of different beans!
method
In a large pot or dutch oven, sauté the shallots until translucent, about 5 minutes. Add the garlic and tomato paste, stirring until the tomato is fully incorporated. Add some of the chicken broth to deglaze the pan, then pour the soaked and drained beans into the pot.
Cover the beans with chicken broth and add the allspice, coriander and bay leaves . Cover with a lid and simmer until the beans are tender, about 2 hours. Check on the beans periodically, and add more chicken broth if the beans absorb most of the liquid. Add salt, pepper, and adjust spices to your liking.
Once the beans are tender, you can add the sausage. In a separate pan over medium heat, add the olive oil and brown the sausage on each side before adding to the beans.
Uncovered, simmer for an additional 30-40 minutes until the sausage is tender and all of the liquid has thickened. Serve with toast and basil pistou.
For the Pistou
In a food processor, combine the basil, garlic, and lemon juice. With the food processor running, stream in the olive oil until the pistou is smooth. Add salt and pepper to taste.