Easiest Way to Prepare Speedy Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli)

Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli).

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, italian fennel sausage & cannellini bean stew (salsiccia e fagioli). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It's simple, it's quick, it tastes yummy. Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli) is something that I've loved my entire life. They're fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have italian fennel sausage & cannellini bean stew (salsiccia e fagioli) using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli):

1. {Prepare 1 tin of cannellini bean - drained.
2. {Prepare 2 of garlic cloves thinly sliced.
3. {Get 2 teaspoons of black garlic paste.
4. {Make ready 500 g of Italian fennel sausages (I used Salsicciamo).
5. {Make ready 2 tablespoons of olive oil.
6. {Make ready 1 of onion small diced.
7. {Take 2 of small handfuls of frozen baby carrots.
8. {Take Half of teaspoon chopped fresh rosemary.
9. {Prepare 180 ml of red wine.
10. {Make ready 2 tablespoons of tomato purée.
11. {Prepare 1 (400 g) of tin plum tomatoes (roughly chopped into pieces with scissors).
12. {Make ready 1 of vegetable stock cube.
13. {Prepare of Salt and pepper.

Instructions to make Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli):

1. Heat the olive oil in a large deep non-stick pan. Brown the sausages on all sides and set aside..
2. Turn the heat to medium & in the left over oil add the onions and garlic, soften for a minute of two stirring all the while. (don’t let them burn) Tip in the carrots and keep stirring them for a further minutes..
3. Add in the stock cubes, black garlic paste and tomato purée, stir to mix thoroughly coating all the vegetables. Pour in the red wine and turn up the heat to deglaze the pan, scrape the bottom with your wooden spoon as you go..
4. Let bubble away for a minute and add the sausages back in, the rosemary, the chopped tomatoes and half the tin full of water. Season with salt and pepper and bring back up to heat..
5. One bubbling, turn to a low setting and cook for 1.5 hours stirring now and then. Now it’s time to add the beans, let these bubble in the stew gently for 15-20 minutes til soft. One reduced down to a lovely thick sauce, simply slice the sausages. Serve with delicious homemade garlic and olive oil polenta.... don’t forget the crusty bread and a glass of the remaining red wine 🍷 *if you’re not confident making polenta then a good olive oil mashed potato will be just fine. ☝🏽.
   

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