A cool crisp day in the fall just calls out for hearty one pot meals. Soups. Stews. Beans.
Beans? Yup, you got it. Beans. More specifically cannellini beans. I'm going to share my recipe with you and this time I only have myself to site for it! <---I love being able to say that. This recipe makes enough to feed 2 adults and 2 children. Double if desired.
Please be kind. Do NOT substitute the meat for schmeat. Or the extra virgin olive oil for that weird oil Crisco or Wesson makes. Thank you.
Tuscan Beans with Sausage and Sage--
3 cups cooked cannellini beans or 2 cans of cannellini beans
1 cup, approximately of reserved cooking water or strange bean juice from can
3 links (about 1/2 lb) of sweet Italian sausage with casings removed
4 cloves of garlic, minced
1 medium onion, chopped
1 small carrot, chopped OR 4 of those pre-cut baby carrot stick things, chopped
1 tablespoon FRESH Italian parsley
1 tablespoon chopped FRESH sage
1 cup of chopped, drained tomatoes
extra virgin olive oil
salt and pepper
Assemble ingredients. In a large pot, heat enough olive oil to lightly coat the bottom of the pan. Brown sausage over medium heat until cooked through. Use a spatula to break into small pieces as the sausage is cooking. Add garlic, onion, carrot and parsley and cook until tender.
Pour beans, sage, tomatoes and reserved water/bean juice into sausage mixture. Turn heat to low. Salt and pepper to taste. Simmer for approximately 30 minutes or until hardly any liquid is left and a delicious aroma is filling your kitchen.
Serve hot with warm Tuscan Bread*.
*Tuscan Bread contains no salt and this is at once detectable. Dip it into herbed olive oil OR top the bread with a spoonful of beans, take a bite, repeat.
