White Beans and Sausage

By á-29897

Nutrition Facts



Amount Per Serving

Calories 600 Calories from Fat 240

Based on 4 SERVINGS:

Total Fat 27g 42%
Saturated Fat 6g 30%
Trans Fat
Cholesterol 35mg 12%
Sodium 950mg 40%
Potassium 1460mg 42%
Total Carbohydrate 57g 19%
Dietary Fiber 21g 84%
Sugars 6g

Protein 37g

Ingredients

• 1 lb dried cannellini beans
• 2 Tbsp 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 Tbsp 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

Details

Adapted from yummly.com

Preparation

Step 1

Preparing dry beans if using

1 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 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.

Preparing canned beans if using

Taste the liquid in the cans of beans. If it tastes good (and it should), drain the beans and reserve 1/2 a cup of the bean liquid. If the liquid doesn't taste good (which may happen if the can has been sitting around too long), discard the liquid and use 1/2 cup of water instead of the bean liquid in the next step.

Preparing the beans and sausage

3 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 fry on the skillet until lightly browned, about 3-4 minutes. Do not stir that much and do not crowd the pan, or the sausage won't brown well. 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.