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Categories:
white beans chicken stock potato sausage onions garlic fennel bulb fennel leaves bay leaf olive oil salt Tabasco sauce
Viewed: 39 - Published at: 3 years agoIngredients
- 1 lb white beans
- 7 cups chicken stock
- 1 large potato, peeled and cubed
- 1 lb smoked sausage, sliced
- 2 onions, chopped
- 3 garlic cloves, minced
- 1 large fennel bulb, chopped
- 1/4 cup fennel leaves
- 1 bay leaf
- olive oil
- salt and pepper
- Tabasco sauce
Method
- Heat a large pot and using enough olive oil to coat the bottom add the onions, garlic and fennal and saute about 10 minutes.
- Add the beans, stock, and bay leaf.
- Bring to a boil and then lower to a simmer and cover.
- Cook until the beans are soft, approximately 1 1/2 hours.
- Add the potataoes and sausages and Tabasco and cook for 15-20 minutes, or until the potatoes are tender and about ready to fall apart.
- Season again with salt and pepper and Tabasco.
- Serve and garnish with either a dab of unsalted butter or fruity, extra virgin olive oil and fennel fronds.
