Name: White Beans and Sausage
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: 1 pound dried cannellini beans -; 2 tablespoons extra virgin olive oil -; 4-5 fresh sage leaves -; 2 cloves garlic, crushed -; 3 teaspoons kosher salt -; 4 black peppercorns -; OR -; 4 15-ounce cans cannellini beans -; 5 tablespoons extra olive oil -; 1 1/2 pounds sweet Italian sausage -; 4 cloves garlic, peeled and crushed -; 3-4 canned plum tomatoes, chopped -; Pinch red pepper flakes -; 1 cup tomato purée -; Salt (about 2 teaspoons) and freshly ground black pepper -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - White Beans and Sausage

1. 1 pound dried cannellini beans -

2. 2 tablespoons extra virgin olive oil -

3. 4-5 fresh sage leaves -

4. 2 cloves garlic, crushed -

5. 3 teaspoons kosher salt -

6. 4 black peppercorns -

7. OR -

8. 4 15-ounce cans cannellini beans -

9. 5 tablespoons extra olive oil -

10. 1 1/2 pounds sweet Italian sausage -

11. 4 cloves garlic, peeled and crushed -

12. 3-4 canned plum tomatoes, chopped -

13. Pinch red pepper flakes -

14. 1 cup tomato purée -

15. Salt (about 2 teaspoons) and freshly ground black pepper -

How to cook deliciously - White Beans and Sausage

1. Stage

Rinse and soak the beans: Rinse the dry beans under cold running water, removing any stones you may find. Place the beans in a large pot and cover with at least a couple of inches with cold water. Soak for at least 4 hours. (To do a quick soak, you can pour boiling water over the beans and cover by a couple of inches, and just soak for one hour instead of four.)

2. Stage

Cook beans with aromatics: Drain the beans. Return the beans to the pot and add 3 quarts of water to the pot. Add 2 Tbsp olive oil, the sage leaves, 2 cloves crushed garlic, 3 teaspoons kosher salt, and the peppercorns. Cover, bring to a simmer on medium heat, and simmer beans for one hour. Lower the heat so that the beans are barely simmering. Cook for an additional 1-2 hours, or until beans are just tender. Note that the fresher the beans the shorter the cooking time, the older the beans the longer the cooking time. Remove from heat and let cool in cooking liquid. Set aside 1/2 cup of the cooking liquid, drain the rest from the beans.

3. Stage

Cook the sausage: Heat one tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat. Remove sausages from their casings (if the sausage has come in casings), and cook in the skillet until lightly browned, about 3-4 minutes.

1. Stage. White Beans and Sausage: Cook the sausage: Heat one tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat. Remove sausages from their casings (if the sausage has come in casings), and cook in the skillet until lightly browned, about 3-4 minutes.

4. Stage

Add the reserved bean cooking (or can) liquid, 4 Tbsp olive oil, garlic, chopped tomatoes, and red pepper flakes: Stirring occasionally until slightly thickened, about 5 minutes.

1. Stage. White Beans and Sausage: Add the reserved bean cooking (or can) liquid, 4 Tbsp olive oil, garlic, chopped tomatoes, and red pepper flakes: Stirring occasionally until slightly thickened, about 5 minutes.

5. Stage

Add the reserved beans and tomato purée: Season to taste with salt and pepper. Simmer a few minutes longer, stirring gently, until sausage is cooked through and the sauce has thickened. Be careful not to break up the beans. Did you love the recipe? Give us some stars and leave a comment below!