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Lynne Tolley's Sausage & Bean Stew

Posted: 11:56 AM, Feb 21, 2020
Updated: 2020-02-21 12:56:48-05

Lynne Tolley from Miss Mary Bobo's made Sausage & Bean Stew. (see recipe below) For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931)759-7394.

Sausage and Bean Stew
Serves 5-6

12 oz andouille sausages, cut into ½” segments

2 Tbs oil

1 large red onion, chopped

1 cup chopped carrots

½ cup chopped celery

3 garlic cloves, minced

3 (14.5 oz) cans chicken broth

3 (15.5) cans Navy beans, drained & rinsed

2 tsp salt

½ tsp fresh grated pepper

1 Tbs chopped fresh sage

1 Parmesan cheese rind

1 fresh rosemary sprig

Heat oil in deep pan over medium high heat and add sausage pieces. Stir until browned. Remove from pan. Add onions, carrots, celery and garlic to pan. ( Add more oil if necessary.) Cook until tender. Add broth, beans, reserved sausage, salt, pepper, sage and Parmesan rind to pan. Cook over medium for 20-30 minutes.

Discard cheese rind. Stir mixture with rosemary sprig for 1 minute. Discard sprig. Remove 1 cup beans (avoiding sausage) and process in a blender until smooth. Stir back into stew to thicken. Repeat procedure with one more cup of beans if a thicker consistency is desired. Serve hot.

Garnish with additional Parmesan cheese and chopped fresh parsley.

Tip: Parmesan rind can be purchased at many grocery stores in the cheese department. Any kind of white bean can be used.