Italian Sausages and Beans with Sage (Salsiccie con Fagioli all'Uccelletto)
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 2 cups dried cannellini beans, soaked overnight,drained and rinsed or 5 -6 cups fresh cannellini beans
- 2⁄3 cup extra virgin olive oil, divided
- 1 lb fresh Italian pork sausage, chopped
- 1 cup strained tomatoes
- 2 cloves garlic, crushed
- 1 sprig fresh sage or 2 teaspoons dried sage
- salt
- pepper
- sage leaf, for garnish
Directions
- Place the dried beans in a large saucepan, cover with water, bring to a boil and simmer for about 45 minutes or until the beans are tender, skimming off the scum as needed.
- Drain the beans and reserve the cooking liquid.
- Heat 1/3 cup of the oil in a flameproof casserole or heavy-based saucepan.
- Add the sausages and cook over medium heat until brown on all sides.
- Add the tomatoes, garlic, sage, salt and pepper to taste, and stir well to mix.
- Bring to a boil, then add the beans and a few spoonfuls of the cooking liquid.
- Cover and simmer, stirring frequently, for 15 minutes- the consistency should be quite thick.
- Adjust the seasoning to taste.
- Just before serving, drizzle the remaining 1/3 cup olive oil over the dish and garnish with sage leaves.
- My notes: I substituted Coco Blanc fresh shell beans for the Cannellini; It took only~25 minutes for the beans I used to become tender; I merely chopped and drained the tomatoes; I used Hot Italian sausage; I added red pepper flakes; And I used 4 cloves garlic.
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