White Bean and Sausage Stew


2 tbsp olive oil
1 pound of Italian sausage, sliced
2 tbsp tomato paste
1/2 tsp cumin
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
2 garlic cloves, chopped
1 pound great northern beans, soaked overnight
kosher salt, black pepper, to taste
2 thyme sprigs
1 rosemary sprig
1 bay leaf
2 tsp balsamic vinegar


Prepare the beans by soaking them overnight.

Heat the oil in a large pot over medium high heat. Add the sausage and brown until cooked through. (8 minutes) Remove from the pot and place on a paper towel.

Add cumin and tomato paste to the pot, cook for at least 2 minutes. Add the vegetables and cook until softened. Add the beans, 8 cups of water, herbs, and seasonings. Bring to a boil and reduce heat to low.  Simmer and cook for at least an hour and a half, or until beans easily mash with a fork. If liquid runs low, add more as needed.

Return the sausage to the pot and simmer for an additional 5 minutes. Stir in vinegar and pepper, adjusting seasonings as needed.

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