Later On

A blog written for those whose interests more or less match mine.

White beans and sausage in tomato sauce

with 2 comments

This looks very tasty, doesn’t it? Also easy.

Note, this recipe calls for preparing dried beans. You can substitute steps 1 and 2 in the recipe by using 4 15-ounce cans of beans, rinsed and drained. [But why would you want to do that? Much more expensive, and cooking dried beans is easy: soak overnight, bring to boil, simmer until done. What’s the prob? – LG]

1 lb dried cannellini beans
2 Tbsp olive oil
4-5 fresh sage leaves
2 cloves garlic, crushed
4 black peppercorns

Beans with sausage
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

1 Sort through the beans, removing any stones. Rinse the beans under cold running water. Place beans in a large pot and cover by at least a couple of inches with cold water. Let soak for at least 4 hours, preferably overnight.

2 Drain the beans. Add 3 quarts of water back to the beans in the pot. Add 2 Tbsp olive oil, the sage leaves, 2 cloves crushed garlic, and the peppercorns. Cover, bring to a simmer on medium heat, and simmer beans for one hour. Season to taste with salt. Lower the heat so that the beans are barely simmering. Cook for an additional 1-2 hours, until beans are just tender. Note that the fresher the beans the shorter the cooking time, the older the beans the longer. Remove from heat and let cool in cooking liquid. Set aside 1/2 cup of the cooking liquid, drain the rest from the beans.

3 Heat 1 Tbsp 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 liquid, 4 Tbsp olive oil, garlic, chopped tomatoes, and red pepper flakes, stirring occasionally until slightly thickened, about 5 minutes.

4 Add the reserved beans and tomato purée. Season to taste with salt and pepper. Simmer a few minutes longer, stirring gently, until sausage is cooked through and the sauce has thickened. Be careful not to break up the beans.

Serves 4-8.
Adapted from a recipe in Saveur Magazine.

Written by Leisureguy

11 September 2007 at 9:57 am

2 Responses

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  1. Ah well, you know, some people just refuse to make beans from scratch. And sometimes when you really want to eat a bean dish and you didn’t plan ahead, etc… Clearly we prefer making the beans the old fashioned way. 😉



    11 September 2007 at 4:32 pm

  2. I don’t get it—but then there are so many things I don’t get. I really like to cook dried beans. Not only is it easy, I get the pleasurable feeling that I’ve somehow created food from something like gravel.

    Really, everyone should cook using dried beans. That’s my view.



    11 September 2007 at 5:17 pm

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