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Quick Sausage and White Bean Stew

With friends coming in less than an hour, you can make a thick hearty stew that tastes as if it has been simmering all day. Use pork, chicken or turkey sausage. Serve with linguine and crusty bread; finish with ice cream for dessert.

1 1/2 teaspoons olive oil
2 medium onions, thinly sliced
Salt and freshly ground pepper
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
2 cloves garlic, minced
1 pound sweet or hot fresh sausage, cut into 2-inch chunks
19-ounce can white cannellini beans, drained
1/4 cup dry white or red wine
1/4 cup chicken broth
2 tomatoes, cored and cubed, or 1 cup peeled canned tomatoes
Hot pepper sauce
2 cups packed spinach, kale or chard, stemmed and coarsely chopped

In a large skillet, heat oil over moderate heat. Add onions, salt, pepper, half the herbs and half the garlic and cook, stirring frequently, for 4 minutes.

Meanwhile, add sausage to another skillet and cover with 1/2 cup water. Cook over high heat until water evaporates, 8 to 10 minutes. Remove sausage from skillet with a slotted spoon and add to skillet with the onions. Cook about 4 minutes to allow the sausage to brown lightly on both sides.

Add the beans, wine, broth, tomatoes, a dash of hot pepper sauce and the remaining herbs and garlic. Reduce the heat and simmer 4 minutes. Add the spinach and cook another 6 minutes, until the sauce is somewhat thickened, the greens tender and the sausage is thoroughly cooked. Makes 4 servings.

Sunday, March 31, 2002

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