Franks and Beans

By kimvess

Recipes & Menus | recipes

Franks and Beans
A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

4 servings

Recipe by Citizen's Band in San Francisco

Photograph by Matt Duckor

March 2013

Ingredients

• 3 tablespoons olive oil, divided
• 1 medium onion, chopped
• 6 garlic cloves, smashed
• 1 1/2 pounds sweet Italian sausage links (about 6), divided
• 2 15-ounce cans cannellini (white kidney) beans, rinsed
• 1 cup dry white wine
• 10 flat-leaf parsley stems
• 10 sprigs thyme
• 2 bay leaves
• 2 cups low-sodium chicken broth
• 1 tablespoon unsalted butter
• 3 tablespoons chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided
• Kosher salt, freshly ground pepper

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 5-8 minutes. Remove and discard casings from 2 sausages; add sausages to pot. Cook, breaking up with a spoon, until sausages and onions are lightly browned, about 5 minutes.

Add beans and wine to pot and cook until wine is reduced by half, 8-10 minutes. Using kitchen twine, tie parsley and thyme into a bundle; add to pot along with bay leaves and broth. Cook on medium-low heat, partially covered and stirring often, until liquid thickens, 40-50 minutes. Discard bundle and bay leaves. Mix in butter and 2 tablespoons chopped herbs. Season with salt and pepper.

Meanwhile, after beans have been cooking for about 25 minutes, heat remaining 1 tablespoon oil in a large skillet over medium heat. Cook remaining sausages, turning occasionally, until browned and cooked through, 15-20 minutes. Slice.

Divide bean mixture among bowls. Top with sausage slices and remaining 1 tablespoon chopped herbs.