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Irish Sausage and White Bean Stew

1 cup of chopped onions
4 ounces of hot Italian turkey sausage, chopped
1 cup of chopped carrots
1 cup of diced potatoes
1 cup of cooked navy beans
4 large cloves of garlic, minced
1/4 cup of all purpose flour
3 cups of chicken stock
1/2 teaspoon of dried thyme
1/2 teaspoon of ground black pepper
1/4 teaspoon of salt
1/2 cup of sour cream

Coat a Dutch oven with no-stick spray and place over medium-high heat until hot. Add the onions and sausage. Cook, stirring, for 5 minutes, or until the onions are soft and the sausage is browned. Add the carrots, potatoes, beans, garlic, flour, and 1/2 cup of the stock. Cook, stirring, for 2 minutes. Add the thyme and the remaining chicken stock. Bring to a boil. Cook for 20 minutes, or until the stew is thick and the sausage is no longer pink in the center. Add the pepper and salt. Stir to combine. Top each serving with sour cream. Serves 3 to 4.

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