Pork Sausage, Fennel and Navy Bean Stew
Serving Size / Yield
6-8 servings
Ingredients
- 2 Tbs. olive oil
- 12 small pork sausages
- 1 onion, chopped
- 1 fennel bulb, chopped
- 2 cloves garlic, chopped
- 1/2 tsp. fennel seeds
- 14-oz. can navy beans, well drained and rinsed
- 14-oz. can chopped tomatoes
- 2 tsp. brown sugar
- sea salt and freshly ground black pepper, to taste
Directions
Heat oil in a large, heavy-bottomed skillet set over medium heat. Add half of the sausages to the pan and cook for 4-5 minutes, turning often, until well browned all over. Remove from the pan and repeat with remaining sausages.
Add the onion, fennel, garlic and fennel seeds to the pan and stir-fry for 5 minutes, until the fennel is softened and golden brown. Add the beans, tomatoes and sugar to the pan and stir to combine. Return sausages to the pan and bring to a boil. Reduce heat to a low simmer and cook for 10 to 15 minutes. Season to taste with salt and pepper, and serve.
