Sausages With White Beans
This flavorful Italian sausage and white bean dish brings together the robust flavors of sausages cooked in white wine and aromatic vegetables with tender white beans and peppery arugula. A balanced medley of savory and fresh ingredients, this meal comes together effortlessly for a delightful dining experience.
— Constant Cookbook
Ingredients
- 8 small or 4 large hot or sweet Italian sausages,
- about 1 1/2 lb. total weight
- 1 cup dry white wine
- 2 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1 large red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 cans (each 14 oz.) white beans, such as
- cannellini or Great Northern, drained and rinsed
- 2 Tbs. minced fresh oregano
- 3/4 cup chicken broth
- Salt and freshly ground pepper, to taste
- 2 to 3 cups arugula
Instructions
- <b>Cook the sausages</b>
- Prick the sausages in a few places with a fork and place them in a large fry pan. Add 1/2 cup of the wine. Bring to a boil over medium-high heat, cover, reduce the heat to medium-low and simmer for 5 minutes. Uncover the pan, increase the heat to medium-high and cook the sausages, turning occasionally, until well browned, 8 to 10 minutes. Transfer to a plate.
- <b>Cook the vegetables</b>
- Meanwhile, in a separate large fry pan over medium-high heat, warm the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the white beans, oregano, the remaining 1/2 cup wine and the broth. Bring to a boil, reduce the heat to medium and simmer, uncovered, until half of the liquid is evaporated, 4 to 5 minutes.
- <b>Finish the dish</b>
- Add the sausages to the pan with the beans and simmer for about 1 minute to warm through. Season with salt and pepper. Divide the sausages, beans and arugula among 4 plates, drizzle with any liquid in the pan and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Weeknight</I>, by Melanie Barnard (Oxmoor House, 2006).
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