White Bean Stew
Based on a recipe from the Kitchen of DeepSouthDish dot com.
- 1-1/2 tablespoons butter, bacon drippings or extra virgin olive oil
- 1/4 pound quality andouille or smoked sausage (like Coneuch brand), diced
- 1-1/2 cups diced onion
- 1 cup diced carrot
- 1/2 cup diced celery
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1/2 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1 bay leaf
- 3 cups cubed smoked ham
- 6 cups homemade or boxed chicken stock or broth
- 1 medium potato, cooked and mashed
- 1 (14.5 ounce) can diced tomatoes, drained
- 3 (14.5 ounce) cans white beans (great northern, navy), drained and rinsed
- Brown sausage in 1/2 tablespoon fat; remove and set aside. Add remaining fat to pan and saute onion, carrots and celery for 4 minutes. Add garlic, seasonings and ham; cook for 1 minute.
- Stir in stock or broth, bring to a boil, return sausage to pot, reduce to low simmer and cook for 30 minutes.
- Stir in potato until fully incorporated, then add tomato and beans. Continue to simmer until beans are warmed through and stew reaches desired consistency, 10 to 15 minutes longer; taste and adjust seasonings.
- Serve over cornbread, hot steamed rice or mashed potatoes, or serve as is, with a green salad and cornbread on the side.