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.
