Recipe by Alan in SW Florida
Top Review by charlie #5
This recipe was from a 1998 Bon Appetit. However, the recipe actually called for 1 C chicken broth instead of 1/2 C. I think it's delicious. However, I did make a few changes based on what I had. I used chicken andouille (sp?) sausages. I used chopped kale instead of escarole. I used a whole can of chicken broth. I salted at the very end so as not to toughen the beans. This does make a lot and I froze in small batches.
- 3 tablespoons olive oil
- 12 Italian sausages, casings removed (about 3 pounds)
- 1 cup chopped onion
- 1⁄2 cup chopped prosciutto (about 2 ounces)
- 1 tablespoon minced garlic
- 1⁄2 teaspoon dry crushed red pepper
- 1 large head escarole, chopped (about 10 cups)
- 3⁄4 cup dry white wine
- 4 (15 ounce) cans great northern beans, rinsed and drained
- 1⁄2 cup chicken stock or 1⁄2 cup canned low sodium chicken broth
- freshly grated parmesan cheese (optional)
Directions See How It's Made
- Heat oil in a heavy large pot over medium-high heat. Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using a slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes.
- Add prosciutto and saute 1 minute. Mix in garlic and crushed red pepper. Add escarole and saute until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock, and sausage and simmer 10 minutes to blend flavors.
- Season to taste with salt and pepper. Transfer to a large bowl. Top with grated Parmesan cheese, if desired.
- Makes 12 side dishes or 6 main course servings.