White Bean Stew

This is the second part of my three part series this week.  I really liked this stew.  It tastes like winter.....maybe something you would eat on a cattle ranch.  It completely warmed me up and stuck to my bones.  It made for a great lunch the next day too.  It also passed the kid taste test and that makes me super happy. 

White Bean Stew

Rachael Ray Magazine

1/2 lb baby potatoes, quartered

1 Tbsp olive oil

1/2 lb pork sausage, cut into 1/2-inch rounds

Two 15 -ounce cans cannellini beans, rinsed

3 cups Meat Sauce (recipe posted yesterday)

2 cups chicken broth

4 tsp herbes de Provence

Salt and Pepper

Place the potatoes in a large, heavy pot and fill with enough salted water to cover by 1 inch.  Bring to a boil, then lower the heat to simmer for 15 minutes; drain.

Using the same pot, heat the olive oil over medium heat.  Add the sausage and cook, stirring, just until no longer pink, about 8 minutes.  Stir in the beans, meat sauce, cooked potatoes, chicken broth and herbes de Provence; season with salt and pepper.  Bring to a simmer and cook until slightly thickened, about 20 minutes.