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