Tuscan Braised Cannellini Beans With Grilled Sausages
This hearty and flavorful Tuscan Cannellini Bean and Sausage stew is pure comfort in a bowl. Tender cannellini beans are simmered in a rich Tuscan slow-cooking sauce until they are perfectly cooked and infused with delicious flavors. The addition of grilled sweet Italian sausages adds a satisfying and savory element to this dish. Drizzle with a touch of olive oil before serving for a finishing touch. This recipe is a wholesome and satisfying meal that is sure to warm you up from the inside out.
— Constant Cookbook
Ingredients
- 3 cups dried cannellini beans
- 2 Tbs. extra-virgin olive oil, plus more for
- drizzling
- 1 large yellow onion, chopped
- Salt and freshly ground pepper, to taste
- 1 jar (16 oz.) Tuscan slow-cooking sauce*
- 3 to 4 cups chicken stock
- Salt, to taste
- 6 sweet Italian sausages
Instructions
- Pick over the beans and discard any misshapen beans and stones. Rinse the beans and drain. Place in a large bowl, add water to cover by about 3 inches and let soak for at least 4 hours or up to overnight. Drain the beans.
- In a 4-quart braiser over medium heat, warm the 2 Tbs. olive oil. Add the onion, season with salt and pepper, and cook until soft and translucent, 5 to 7 minutes. Add the beans, the Tuscan slow-cooking sauce and 3 cups of the stock and bring to a boil. Reduce the heat to medium-low, cover and cook until the beans are tender, 3 to 4 hours, stirring once every hour and adding more stock as needed. Taste and adjust the seasonings with salt.
- Preheat an indoor electric grill on medium heat. Arrange the sausages on the grill and cook, turning occasionally, until they are nicely grill-marked and cooked through, about 20 minutes. Transfer the sausages to a cutting board and cut diagonally into 1-inch pieces.
- Transfer the beans to individual bowls and arrange some of the sausages on top of each portion. Drizzle with olive oil and serve immediately. Serves 12.
- Williams-Sonoma Kitchen
- * Available in our retail stores.
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