Herbed white bean and sausage stew from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • redbird on February 18, 2025

    Used Rancho Gordo Marcella beans this time and it was exquisite. The slow-cooker method resulted in exceptionally creamy beans. So much more complex taste than you would expect from basic ingredients. My only modification was to use a 50/50 mix of homemade chicken stock and water rather than just water. Just the thing for a bitterly cold night when the wind was howling. I've also used RG mayocoba beans in the past with excellent results.

  • rlgreen91 on May 17, 2020

    Next time I'll try adding more sausage and a Parmesan rind.

  • Frogcake on May 22, 2018

    An excellent stew made for my husband to eat while I was away. I doubled the sausage and added chicken broth in place of water. I didn’t presoak the beans. They were plenty soft and flavourful after two hours of simmering. Very nice served with my homemade bread!

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