Monday, July 26, 2010

White beans and sausage

We made this with some leftover sausage and tomato sauce from a pizza night - it's easy to throw together and makes a good weeknight meal. The sausage was from a local farm and was really tasty. The tomato sauce was homemade, and I'll post a recipe at some point. We at this with soft polenta - yum.

White beans and sausage
Serves 4-6, depending on portion size

One 28 oz. can cannellini beans, or other white beans
2 hot Italian sausages, cut into small pieces (sweet Italian would be fine, and turkey sausage would also work)
1 small onion, chopped
2-3 cloves garlic, minced
1/2 - 3/4 cup red wine
2 cups tomato sauce (this is approximate - feel free to adjust to your taste)
Basil, roughly chopped
Parsley, chopped
Olive oil
Salt
Freshly ground black pepper
Parmagiano Reggiano cheese, for serving

Add some olive oil to a heavy saucepan and heat over medium-high heat. Add sausage and saute until browned and almost cooked through (but not quite fully cooked). Add onions and garlic and saute for 1-2 minutes. Add 1/2 cup wine and stir, scraping up brown bits from bottom of pan. Continue to saute until onion is tender. If the mixture begins to dry out and stick to the bottom of the pan before the onion is done, add the additional 1/4 cup wine and continue as before. When this step is done, you want the mixture to be kind of glazed and sticky, but there should be no liquid at the bottom of the pan. After onions are cooked, add tomato sauce and beans and heat through. Add salt and freshly ground pepper to taste. Top with herbs. Serve hot, with grated Parmagiano Reggiano cheese.

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