Beans and Sweet Italian Sausage

Name: Beans and Sweet Italian Sausage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 (22 1/2 ounce) can cannellini beans, drained; 2 tablespoons extra virgin olive oil; 3 cloves garlic, lightly crushed and peeled; 1 tablespoon fresh sage leaf; 1 1/4 cups canned whole peeled tomatoes, coarsely chopped (with their juice); salt; freshly ground black pepper; 1 lb sweet Italian sausage link, thickly sliced

Submitted by Dancer

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Ready In:: 40mins
Ingredients:: 8
Serves:: 4-6

ingredients

1 (22 1/2 ounce) can cannellini beans, drained
2 tablespoons extra virgin olive oil
3 cloves garlic, lightly crushed and peeled
1 tablespoon fresh sage leaf
1 ¹⁄₄ cups canned whole peeled tomatoes, coarsely chopped (with their juice)
salt
freshly ground black pepper
1 lb sweet Italian sausage link, thickly sliced

directions

Put the olive oil and garlic in a heavy saucepan that will hold the sausage in a single layer.
Place it over medium-high heat and saute the garlic cloves until lightly browned on all sides.
While garlic is browning, coarsely chop the fresh sage.
When the garlic has browned, discard it.
Add the sage to the pan and cook, stirring, for about 1 minute.
Add the tomatoes and beans.
Season with salt and pepper.
Add the sausage.
When tomatoes begin to bubble, turn the heat down to medium-low.
Cover the pan and cook at a gentle simmer until the sausages feel tender when pricked with a fork, about 20 minutes.
Check the pan occasionally and add a little water if all the liquid evaporates before the sausages are done.

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Reviews

Love at first sight! A simple peasant food that depends on a subtle layering of flavors. I changed the cooking sequence - browned the sausage in 1 tbls of oil, added the garlic and sage and cooked them for 1 minute before adding the tomatoes and beans. I added a few splashes of Tuscan red wine and served it with a bit of grated Romano cheese. Simple pleasures!

Lorac
Excellent recipe. Made this for my son today who is still on Christmas break - I knew the smell would get his lazy bones out of the bed for lunch. Thanks for posting.

BogeysMom
I have probably made this dish 20+ times over the years, very good, close to what I have had in Tuscany. I consider this Tuscan peasant/Country food, usually the cheapest entree on a northern Tuscany menu, ie: Lucca. I always make a double batch, 2 Lbs. sausage, 2 cans beans, and a 28 oz. can of tomatoes, fresh sage is best in this, any fresh sausage seems to work. Tweaks: I don`t brown and discard the garlic, I also lightly brown the sausage before adding, less sausage fat. A generous drizzle of your best XVOO, and you are good to go. To make a thicker, more hearty dish, 1/3- 1/2 cup of farro or lentils is good, simmer longer if doing this. So simple, yet so good, ENJOY !!

DAN F.
We love this for a quick, hearty meal. Hi-protein, full flavor! For kids, cut the links into 1" coins before cooking. I sometimes use seasoned tomatoes and eliminate the herbs. Try this with medium pasta sprinkled w/cheese as a side.

LGRM1
This was good. I had some locally made sausage, which I browned first, then removed and sliced, returning it to the pan with the rest of the ingredients to finish cooking. DH came home from work, asking what smelled so good. I didn't have fresh sage, so to augment the dried leaf, we added some Italian herb mix to finish it. I'm getting ready to make it again this week. Thanks, Dancer.

OliveLover