Rogue Dutch Oven Cookers

           Sausage and Bean Stew


This is a hearty stew and easy to make. I know it looks like a large number of ingredients, but you probably have most of the spices already. Spring will be here soon so you may want to make this stew before the weather gets to worm. 



2 cups bread crumbs*
2 tablespoons cooking oil
1 pound balk Italian sausage ( hot or mild )
1 leek, white and light green cut in ½ and thinly sliced
1 large onion diced or sliced thin
1 teaspoon salt, diuvided
2 garlic cloves, minced
½ teaspoon dried thyme
2 leafs fresh sage. sliced in thin strips ( chiffonade )
¼ teaspoon paprika
¼ teaspoon ground allspice
¼ teaspoon fresh ground black pepper 
1 can (28 ounce ) Italian tomatoes, crushed
2 cans ( 15 ounce ) cannellini beans, rinsed and drained
2 tablespoons whole grain mustard
fresh parsley chopped for garnish


In a small mixing bowl, combine 1 tablespoon of the oil and bread crumbs. Mix well. Place a 12" Dutch oven over 9 charcoals. Heat the remaining tablespoon oil Add sausage and brown about 9 or 10 minutes stirring a few times to cook evenly. Remove sausage to a small bowl.  Add leeks, onion and ½ teaspoon salt. cook until vegetables until they are soft and a little brown, about 10 minutes. Add garlic, cook, stirring 1 minute. Add thyme, sage, paprika, allspice and pepper. Cook stirring for 1 minute. Add tomatoes; Cook 5 minutes stirring occasionally. Stir in beans, mustard and remaining ¼ teaspoon of salt; Bring to a simmer. Return sausage to the Dutch oven and stir in. Sprinkle with the bread crumbs. Place the lid on the Dutch oven with 15 to 18 charcoals on lid. Bake 25 to 30 minutes, until bread crumbs are GBD. ( golden, brown, delicious. Place on plates and garnish with parsley.

* Pakco, or unseasoned package bread crumbs, or make your own.