Stew.  Glorious, lovely, warming stew.  Don’t you love this time of year – the drop in the temperature, the nights closing in – it makes you want to have cozy food.  Sticky, saucy food that you sop up with a nice thick piece of bread.  Food that warms you from the inside out.

This is really nothing more than fancy-pants franks and beans.  But, if you take a tip from the Brits (whose love of baked beans on toast surpasses all understanding) – toast a nice thick slice of sourdough bread, butter it lightly and ladle the beans and sausages over the top.  Pour yourself a nice glass of red wine and dig in with your bad self.

Provencal Sausage and Bean Stew

  • 8 sausages (nothing too herby or hot, but garlicy ones are nice)
  • 2 carrots, trimmed, peeled and small dice
  • 2 stalks celery, trimmed and diced
  • 1 onion, trimmed, peeled and diced
  • 2 cloves garlic, minced
  • 2 tsp Herbs de Provence
  • salt and pepper
  • 2 Tbsp tomato paste
  • 2 cups chicken stock
  • 2 Tbsp Worcestershire sauce
  • 1 can tomato-y baked beans  (Heinz is perfect)
  • 1 can cannelini beans, drained and rinsed
  • 1/2 cup bread crumbs

Preheat the oven to 400F.  Start by browning the sausages in a large pan and setting them aside in the casserole dish.  Next, make your mirepoix by drizzling a little olive oil in the same pan and cooking the onion, carrots, celery and Herbs de Provence until softened.  Add the garlic and cook another minute, then add the baked beans, drained cannelini beans, tomato paste, worcestershire and chicken stock then raise the heat and bring to a boil before pouring over the sausages.  Pop it in the oven and bake for 45 minutes.  About 15 minutes before it’s done, sprinkle the breadcrumbs over the top and finish.

Or, alternatively, you could just dump the lot of it (minus the breadcrumbs) into a crockpot and let it cook all day – would be equally as yum.

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