Sausage, bean, and corn stew from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 558) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green pepper salad; Stuffed tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AudreyFromNe on January 11, 2015

    Modified using Breadcrumbs input and original recipe. Made Saturday morning, cooled & refrigerated. Sunday morning, reheated on stove then put in crock pot for a pot luck. Made about 5 quarts and was well received. Potluck keeper in my book (if you get GF sausages (which most good Itslian Sausages are) it is edible by celiacs which is good.)

  • PrincessK on February 07, 2011

    Original pepin recipe http://events.nytimes.com/recipes/7384/1988/09/04/Sausage-Bean-And-Corn-Stew/recipe.html

  • PrincessK on February 06, 2011

    p. 538 Dry navy beans are not pre-soaked, just added to cold water w salt and boiled then simmered until still a bit firm, per Pepin’s original recipe in the NYT, approx 75 minutes. Pepin says to place the sausages, along with 1/2 c of water in a pan over high heat, lower heat to medium, cover them and cook for 20 mins until most of the water has evaporated and sausages are browning in their own fat. Pepin says to leave the sausages in the pan and continue cooking process with the pan covered for about 10 mins. Once the beans are cooked, combine w sausage mixture along w some fresh thyme and chopped plum tomatoes. Pepin says to cook stew uncovered for 15 mins. When ready to serve, bring stew to a boil, add fresh corn kernels, and cooked until done.

  • JoanN on February 06, 2011

    Look up original recipe in NYTimes for different timing from Pepin, the originator of the dish. Or see Breadcrumbs report: http://chowhound.chow.com/topics/763221#6281797

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