Cannellini Bean And Sausage Stew - cooking recipe

Ingredients

2 cups cooked cannellini beans
4 links smoked turkey sausage
2 -3 teaspoons olive oil
1 large onion (1/2 for beans and 1/2 for stew)
1 tablespoon garlic, minced
1 (14 1/2 ounce) can petite diced tomatoes with juice
1 teaspoon oregano
1/2 teaspoon dried marjoram
2 cups chicken stock
salt and pepper
1/4 cup basil, chopped
1 tablespoon balsamic vinegar
fresh grated parmesan cheese, for serving

Preparation

If using dried beans, soak overnight, discard soaking water. Add beans to pot, cover with water by several inches. Add 1/2 onion (coarsly chopped), and 3-4 bay leaves. Simmer until soft (about 45 minutes). When done, drain in sink.
While beans are cooking, cut sausage in half lengthwise, then cut into half-moon slices. Heat 1 tsp olive oil in heavy Dutch oven, saute sausage until browned, about 5 minutes. When done, remove to bowl.
Add chopped onion to pot, saute for 2 minutes, adding more oil if necessary. After 2 minutes, add chopped garlic and saute for another 2 minutes.
Add tomatoes and juice, dried oregano, dried marjoram, and chicken stock to pot with onions and garlic. Add sausage back to pot and cook at a low simmer about 30 minutes.
After 30 minutes, add drained beans and simmer 15 minutes more. (If the mixture seems too dry at this point, add a bit more chicken stock.).
Add chopped basil and balsamic vinegar and simmer 5 minutes more. Taste, and add salt and pepper as needed.
Serve hot with freshly grated parmasean (Romano works nicely as well).