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Italian Peasant Stew
2 oz Olive oil
1 package hot* Italian sausage (sliced)
4 oz Pancetta or bacon (diced)
1 large or 2 small onions (diced)
Pinch of salt
1/4 Cup red wine
4 cloves of crushed & minced garlic
1 can mushrooms (sliced) (optional)
1 green bell peppers (sliced)
1 TBS dried basil
1 tsp Italian seasoning
1 tsp red pepper flake*
1 tsp chipolte pepper*
1 tsp black pepper
2 14oz cans of diced tomatoes (I used one Italian & one fire roasted)
1 can 15.5 oz Cannellini beans (with juice for thicker consistency or drained and rinsed for thinner consistency)
1 package 3 cheese tortellini (optional)
Fresh Basil for garnish
Italian cheese blend for garnish
*Adjust the heat to your liking, we like it spicy.
I used a porcelain lined dutch oven. Add the oil and heat on medium low fire until about 350*, add bacon and sausage and cook until the bacon is crisp and the sausage is browned. Remove the meat to a paper towel lined plate and pour off all but about a table spoon of the fat.
Add the onions and just enough salt to make them sweat. Start deglazing the pan. Add the wine (you can substitute beef or chicken stock if you prefer) and garlic and work the pan until all the brown bits are up and the liquid is gone.
Add the mushrooms and stir for about 2 minutes, then add the peppers and stir for another 2 minutes until peppers just start to soften.
Note: The starch in the bean stock will thicken your sauce, if you prefer a thinner sauce drain and rinse the beans
Add the tomatoes, beans, meat and spices, stir well, adjust the fire to low and put on the lid. Simmer for 12 minutes.
Add the tortellini, stir well and simmer another 8 minutes.
Serve in bowls topped with cheese and basil.
A nice crusty bread for dipping goes well with this recipe.
