Franks and Beans

By á-47

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

Ingredients

• 3 Tbsp. oil, divided
• 1 medium onion, chopped
• 6 garlic cloves, smashed
• 1 1/2 lb. sweet Italian sausage links (about 6), divided
• 2 - 15 oz. cans cannellini (white kidney) beans, rinsed
• 1 cup dry white wine
• 10 flat-leaf parsley stems
• 10 sprigs thyme
• 2 bay leaves
• 2 cups chicken broth
• 1 Tbsp. butter
• 3 Tbsp. chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided
• salt and pepper

Preparation

Step 1

Heat 2 Tbsp. oil in 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 Tbsp. chopped herbs. Season with salt and pepper.

Meanwhile, after beans have been cooking for about 25 minutes, heat remaining 1 Tbsp. 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 Tbsp. chopped herbs.