BEAN STEW WITH SAUSAGE AND CABBAGE

Bean Stew with Sausage and Cabbage image

Provided by Marsha Gardner @mrdick1950

Number Of Ingredients 16

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- kosher salt
1 pound(s) cannelllini beans rinsed, and picked over
1 tablespoon(s) olive oil, extra virgin
1 1/2 pound(s) sweet italian sausage casings removed
1/2 medium head savoy cabbage, cut into 1 inch pieces or kale
1 sprig(s) fresh oregano
1 large onion, chopped
2 medium celery ribs, diced
2 medium carrots, diced
8 clove(s) garlic, minced
4 cup(s) chicken stock
2 cup(s) water
2 - bay leaves
14 1/2 ounce(s) can diced tomatoes
- freshly ground black pepper
8 slice(s) country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

Steps:

Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
Adjust oven rack to lower-middle position and heat oven to 250-degrees. Cook sausage, in olive oil, breaking meat into small pieces with wooden spoon until it loses its raw color, about 8 minutes.
Transfer sausage to paper towel-lined plate and place in refrigerator. Add onion, celery, and carrots to pot. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes.
Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.
Remove pot from oven and stir in sausage, cabbage and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.
Remove pot from oven and submerge oregano sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and oregano sprig and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.