WHITE BEANS WITH TOMATO AND SAUSAGE
These hearty White Beans with Tomato and Sausage make a quick and delicious weeknight meal. Serve it in a bowl like stew or spooned over toast.
Provided by Adapted from Domesticate-Me.com
Time 35m
Number Of Ingredients 12
Steps:
- Add the olive oil and sausage links to a large pot and cook over medium-low heat until golden brown on the outside and slightly firm (about 5 minutes). Remove the sausage to a cutting board and slice them into rounds. Return the sausage slices to the pot.
- Continue to sauté the sausage until fully browned. While the sausage is cooking, dice the onion and mince the garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and transparent. The moisture from the onions should dissolve any browned bits of sausage from the bottom of the pot.
- Once the onions are soft, add the can of crushed tomatoes, dried basil, oregano, red pepper flakes, and a healthy dose of freshly cracked pepper (15-20 cranks of a pepper mill). Stir to combine.
- Empty the two cans of Great Northern beans into a colander and rinse with cool water. Let the excess water drain away, then add the beans to the pot along with the frozen chopped spinach (no need to thaw). Stir the contents of the pot and allow them to heat through, stirring occasionally
- (about 10 minutes). Taste and add salt if needed (1/4-1/2 tsp). If a thicker mixture is desired, let the pot simmer longer until the sauce has reduced. Serve hot with crusty bread for dipping.
Nutrition Facts : ServingSize 1.25 Cups, Calories 527.35 kcal, Carbohydrate 73.88 g, Protein 32.75 g, Fat 24.73 g, Fiber 22.78 g, Sodium 1093.75 mg
WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
- Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
- Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
- Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
- Plate the pasta and top with more Parmesan and basil. Serve immediately.
TOMATO, BASIL, AND WHITE-BEAN SALAD
Summery white-bean salad with tomatoes and basil stands in for more predictable side dishes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
- Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.
HERBED WHITE BEAN AND SAUSAGE STEW
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
- When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams
CAMPANELLE PASTA WITH SAUSAGE AND BEANS
Steps:
- Preheat oven to 400°F.
- Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.
ITALIAN SAUSAGE, TOMATO AND WHITE BEAN SOUP
This was in AJC 30 minute challenge: only five ingredients and ready in 30 minutes. It said 4 servings, but next time will double for the 4 of us (I want leftovers). It was absolutely delicious. I used Turkey sausage. Plus I used 1/2 lb. turkey bacon as I only had 1/2 lb. sausage!
Provided by Thellie
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In stock pot over medium heat, crumble sausage and cook until no longer pink. If necessary, drain all but 1 tablespoon fat.
- Add onion and saute until softened.
- Add chicken broth, cannellini beans and tomatoes.
- Stir to combine.
- Cover and simmer for 10 to 15 minutes or longer if you need to.
- Enjoy a quick and easy but really delightful meal.
- Serve with crusty bread and fruit salad; I had apples and grapes sprinkled with fresh lemon juice in refrigerator.
Nutrition Facts : Calories 522.5, Fat 12, SaturatedFat 4.4, Cholesterol 59.4, Sodium 1124.9, Carbohydrate 64.2, Fiber 14.8, Sugar 5.8, Protein 42.6
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