Cannellini beans with italian sausage
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 3 | \N | Hot Italian sausages |
| 3 | \N | Sweet Italian sausages |
| 4 | \N | Cloves Garlic, minced |
| 1 | tablespoon | Chopped fresh sage OR |
| 1 | teaspoon | Dried sage |
| 1 | can | Italian plum tomatoes, drained and coarsley chopped (28 oz.) |
| 2 | cans | Cannellini beans (16 oz. ea.), rinsed and drained |
| \N | \N | Salt and pepper to taste |
Heat oil in an ovenproof, flameproof medium casserole and saute' sausages 15 minutes. Drain off excess fat. Add garlic and sage and saute' until garlic is golden. Cool and slice sausages into 1½" pieces. Add tomatoes and beans and simmer until well cooked, about 15 minutes, stirring occasionaly. Season to taste. Serves 6.
Note: This may be held in oven for 30 minutes at 300 degrees.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93
Related recipes
- Cannellini and italian sausage stew
- Cannellini and smoked whitefish dip/spread
- Cannellini and tuna salad
- Cannellini bean soup
- Cannellini beans and tuna
- Cannellini with mustard cream sauce
- Cannellini with salsa verde
- Cheese tortellini with cannellini bean sauce
- Crostini with cannellini beans
- Fennel-cannellini soup
- Gazpacho pasta with cannellini beans
- Greek cannellini beans with vegetables
- Greek-style cannellini and vegetables
- Macaroni and cannellini bean soup with rosemary
- Pizza con cannellini
- Puttanesca sauce with cannellini beans (mf)
- Shrimp and cannellini beans
- Shrimp with cannellini beans and sherry
- Surimi~spinach & cannellini bean casserole
- Vegetable rice with cannellini