Italian Pork 'n Beans

By mirelsonp

Recipe source: "Beans for Every Cuisine," A Chef's Cooking Studio

Ingredients

• 2 Tbsp. olive oil
• 8 Italian sausages (mild or hot - your choice)
• 2 cloves garlic, minced
• 1 Tbsp. fresh rosemary, roughly chopped
• 1/4 cup red wine
• 15 oz. can diced tomatoes, with juice
• 1 Tbsp. tomato paste
• 2 cans (15 oz. each)cannellini or navy beans, drained and rinsed
• salt and pepper

Preparation

Step 1

1. In a wide sauté pan, heat the olive oil, cook the sausages until they start to brown; pierce with a knife, turn them over and add garlic and rosemary. Keep the aromatics moving so they don't burn. When they are fragrant and just starting to color, add the wine and deglaze the pan. Add the tomatoes and paste and stir well. Use a fork to break up the tomato chunks and let the dish simmer for about 10 minutes.

2. Add the beans to the pan and salt and pepper to taste. Let the dish reduce and thicken for another 15 minutes. Smash a few of the beans in the pan before serving. Serve with some rustic bread and a drizzle of olive oil if desired.