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Description 

 

2 tablespoons extra virgin olive oil, more for serving

1 pound fresh Italian sausage, sliced 3/4-inch thick

1 tablespoon tomato paste

1/2 teaspoon ground cumin

2 medium carrots, finely diced

2 celery stalks, finely diced

1 onion, chopped

2 garlic cloves, finely chopped

1 pound dried Great Northern beans, rinsed and picked through

2 teaspoons kosher salt, or to taste

2 thyme sprigs

1 large rosemary sprig

1 bay leaf

2 teaspoons balsamic vinegar, more for serving

1/2 teaspoon ground black pepper, more to taste.

 

 

 

1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

3. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.

Yield: 6 to 8 servings.

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