ITALIAN SAUSAGE AND BEANS

Ingredients

  • 8 to 10 hot sausage links
  • 4 TBLS olive oil
  • 6 garlic cloves, chopped
  • 1 pint cherry tomatoes, halved
  • kosher salt/pepper
  • 4 bay leaves
  • 2 cans Bush's cannellini beans
  • fresh parsley
  • McCormick crushed red pepper flakes
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

A few years ago I was watching an episode of Extra Virgin on the Cooking Channel and came across this recipe…I fell in love immediately! I think I may have prepared it that evening…with my own little twist…of course! This recipe for Italian Sausage and Beans will blow your mind. It is super simple, comforting and so flavorful. Thanks to Gabriele and Debi for the original recipe and their lessons in creating rustic Italian dishes with super fresh ingredients.

This is definitely a quick and easy recipe to follow…and you can do it all in just one pan!

Add one tablespoon of olive oil to a pan along with the sausages. Brown on both sides…sausages should almost be cooked through before removing from pan. Remove from pan and reserve on a plate.

Add the garlic to the pan and allow to soften. Add in the cherry tomatoes, salt/pepper and red pepper flakes. Turn heat down and allow to simmer, covered, for about 10 minutes. You will notice the tomatoes will break down and form a thick sauce.

Add the sausages and any juice back to the pan along with the beans, bay leaves and remaining olive oil. Stir to coat everything and allow to simmer another ten minutes. Garnish with fresh parsley. Remove bay leaves prior to serving.

I like to serve mine with a side of pasta or sauteed spinach. That’s it…be sure to make plenty for leftovers! ENJOY!

More to explorer

SPINACH RICOTTA PASTA

Light, airy, fresh…all perfect words to describe this absolutely amazing pasta dish. Makes for a great side dish, as a meal with

CILANTRO LIME GRILLED CHICKEN

Summertime is upon us and I may toss around the notion of making a few “healthier” and “lighter” recipes. One of my

Comments are closed for this article!