Matthew: I might have picked the worst spring day to make a stew. It was in the low 80’s and humid today and I spent the late afternoon boiling beans on the stove. It was worth it though!
Back in October, I read an article in the NY Times that talked about using dried beans without soaking them. This appealed to me since I don’t like to have to plan ahead for dinner. The article included this recipe for herbed white bean and sausage stew. I finally got around to making it and it turned out fantastic. I followed the recipe closely, only substituting some locally-made bratwurst for the sausage. The resulting stew reminded me of a cassoulet I had recently at Sardine in Madison. The slow cooked beans absorb the flavors from the herbs, seasonings, and meat, making a smooth and decadent dish. And, it made about 10 pounds of stew, so I will get to enjoy this all week!