Prep 15 mins
Cook 25 mins
- 1 (22 1/2 ounce) can cannellini beans, drained
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, lightly crushed and peeled
- 1 tablespoon fresh sage leaf
- 1 1⁄4 cups canned whole peeled tomatoes, coarsely chopped (with their juice)
- freshly ground black pepper
- 1 lb sweet Italian sausage link, thickly sliced
- Put the olive oil and garlic in a heavy saucepan that will hold the sausage in a single layer.
- Place it over medium-high heat and saute the garlic cloves until lightly browned on all sides.
- While garlic is browning, coarsely chop the fresh sage.
- When the garlic has browned, discard it.
- Add the sage to the pan and cook, stirring, for about 1 minute.
- Add the tomatoes and beans.
- Season with salt and pepper.
- Add the sausage.
- When tomatoes begin to bubble, turn the heat down to medium-low.
- Cover the pan and cook at a gentle simmer until the sausages feel tender when pricked with a fork, about 20 minutes.
- Check the pan occasionally and add a little water if all the liquid evaporates before the sausages are done.
Love at first sight! A simple peasant food that depends on a subtle layering of flavors. I changed the cooking sequence - browned the sausage in 1 tbls of oil, added the garlic and sage and cooked them for 1 minute before adding the tomatoes and beans. I added a few splashes of Tuscan red wine and served it with a bit of grated Romano cheese. Simple pleasures!
Excellent recipe. Made this for my son today who is still on Christmas break - I knew the smell would get his lazy bones out of the bed for lunch. Thanks for posting.
We love this for a quick, hearty meal. Hi-protein, full flavor! For kids, cut the links into 1" coins before cooking. I sometimes use seasoned tomatoes and eliminate the herbs. Try this with medium pasta sprinkled w/cheese as a side.