You can find the original recipe here. Suggestions for a vegetarian version appear at the end of this post.

I swore off buying new appliances, sold quite a few of them at a driveway sale last summer, and scaled back on my cooking once I embarked on another long course of Weight Watchers. My appliance abstinence lasted all of two months. Last week, I bought a small Cuisinart three-quart slow cooker. It’s a perfect size for this single-eater household.

A couple of weeks ago, the New York Times published this recipe. It calls for skipping the pre-soaking part of bean cooking. I liked that idea, especially since lately I switched to using Rancho Gordo’s heirloom dried beans, which are much fresher than most store-bought kind. Not only did I not pre-soak the Rancho Gordo beans, but the stew  finished in under 8 hours on the Low setting. The amount of water needed will vary according to the freshness of the beans and your preference for soupy stews or stewy soups. However, the recipe does not call for a slow-cooker, so I’ve had to adapt it. Perhaps it works best on a weekend morning, when you can do the prep cooking without rushing. A vegetarian adaptation appears at the end.

The result is a rich, smoky, and flavorful pot of beans and sausage:

2 tablespoons extra virgin olive oil, more for serving

1 pound fresh sweet Italian sausages, sliced 3/4-inch thick

1 tablespoon tomato paste

1/2 teaspoon cumin

2 medium carrots, finely diced

2 celery stalks, finely diced

1 onion, chopped

2 garlic cloves, finely chopped

1 pound Great Northern beans, rinsed and picked through

Shadowcook: Or canellini or mayacoba bean. In any case, a white bean that holds its shape.

2 teaspoons kosher salt, or to taste

Shadowcook: Interesting that whoever thought this up has you put kosher salt into the pot with the beans at the beginning of their cooking. Most cooks claim salt retards absorption of water in a hard bean. I suspect the older the bean, the more likely that’s true. But if you’re using recently dried beans, salt may not impede the softening process as much. I followed the directions and the beans cooked quickly.

2 thyme sprigs

1 large rosemary sprig

1 bay leaf

2 teaspoons balsamic vinegar, more for serving

1/2 teaspoon ground black pepper, more to taste

1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

Shadowcook: Don’t crowd the sausage rounds. Insufficient space around anything that is sauteeing creates steam. Food needs room to brown and fry properly.

2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion, and garlic. Cook, stirring until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

Shadowcook: For the slow cooker, after you have cooked the tomato paste, cumin, carrots, celery, onion, and garlic, transfer it all to a slow cooker. Make bring you all the oil and bits with the vegetables to the ceramic pot. Then add the beans and herbs to the pot. Pour in 6-7 cups of water. The rule of thumb in converting recipes to slow-cookers is to reduce the liquid by half. I began this stew with 4 cups and within 4 hours (the beans still hard) I had to add another 3 cups. Set the temperature to Low for 10 hours. Walk away, but come back in four or five hours to check the beans.

3. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.

Shadowcook: For a vegetarian version, substitute a bunch of chopped Swiss chard leaves and 2 chopped leeks for the sausage. Sauté the chopped chard and leeks in olive oil, add the remaining ingredients to the sauteed leaves, and proceed with the recipe.

For another meat version, consider adding a ham hock to the beans and water, after you’ve sauteed the vegetables in olive oil.

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