Braised Chicken Sausage with White Bean Ragout

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Serves 4

Cooking Time 2 to 3 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: For this hearty winter braise, a simple combination of sausage, beans, and rosemary is transformed into a rich, warming bean ragout by the gentle simmer of the slow cooker. For the main components of the dish, we chose delicately flavored cannellini beans and Italian chicken sausage, which was full of spices like fennel and caraway that would flavor the dish. We combined broth, wine, minced garlic, and rosemary for a flavorful cooking liquid that would season the beans as they cooked. Cherry tomatoes added a pop of bright color and fresh flavor. Once the sausage was cooked and the beans were tender, we mashed a portion of the beans and tomatoes together to help thicken the ragout. Stirring in some baby spinach right before serving brightened up this comforting dish. Both sweet and hot Italian chicken sausages work well in this recipe. See the sidebar that follows the recipe.

2	(15-ounce) cans cannellini beans, rinsed
¼	cup chicken broth
¼	cup dry white wine
2	teaspoons minced garlic
1	sprig fresh rosemary
	Salt and pepper
1½	pounds Italian chicken sausage
8	ounces cherry tomatoes
4	ounces (4 cups) baby spinach
2	tablespoons extra-virgin olive oil

1. Combine beans, broth, wine, garlic, rosemary, ½ teaspoon salt, and ½ teaspoon pepper in slow cooker. Nestle sausage into slow cooker and top with tomatoes. Cover and cook until sausage is tender, 2 to 3 hours on low.

2. Transfer sausage to serving dish and tent with aluminum foil. Discard rosemary. Transfer 1 cup bean-tomato mixture to bowl and mash with potato masher until mostly smooth.

3. Stir spinach and mashed bean mixture into slow cooker and let sit until spinach is wilted and mixture is heated through, about 5 minutes. Stir in oil and season with salt and pepper to taste. Serve with sausages.