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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
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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!

a white bowl of Italian sausage and beans

Add one tablespoon of olive oil to a pan along with the Johnsonville 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 my Italian Sausage and Beans with a side of pasta, or sautéed spinach. That’s it. Be sure to make plenty for leftovers! ENJOY!!! For a more traditional take, try my classic Sausage and Peppers.

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