A comforting and flavorful stew perfect for chilly days.
Soak the navy beans in cold water overnight, then drain and rinse.
Soaking beans overnight reduces cooking time and improves texture.
Heat olive oil in a large stockpot over medium heat. Add the sausage slices and cook until browned on all sides. Remove and set aside.
Browning the sausage enhances its flavor and adds depth to the stew.
In the same pot, sauté the chopped onion, carrot, and celery until softened, about 5 minutes.
Cooking the vegetables in the sausage drippings adds extra flavor.
Add the minced garlic and cook for an additional minute.
Be careful not to burn the garlic as it can turn bitter.
Return the sausage to the pot. Add the beans, bay leaves, thyme, chicken stock, salt, black pepper, and cayenne pepper. Bring to a boil, then reduce to a simmer.
Simmering allows the flavors to meld together beautifully.
Simmer the stew partially covered for 2 hours, stirring occasionally. Skim off any foam or fat that rises to the surface.
Stirring prevents the beans from sticking to the bottom of the pot.
Mash some of the beans against the side of the pot to thicken the stew. Adjust seasoning if needed.
Mashing beans creates a creamy texture without adding extra ingredients.
Serve the stew hot in bowls, garnished with fresh thyme if desired. Pair with crusty bread.
Serving with bread makes it a complete and satisfying meal.
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