Sausages and white beans on arugula - bon appetit
2 servings;
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Hot Italian sausages, cut in half crosswise |
| 2 | tablespoons | Plus 1/2 C dry white wine |
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion, chopped |
| 1 | small | Red bell pepper, chopped |
| 1½ | tablespoon | Chopped fresh thyme |
| 1 | 15 to 16-oz can small white beans or cannellini (white kidney beans), rinsed, drained | |
| 1 | Bunch fresh arugula | |
Directions
Place sausages in heavy medium skillet. Pierce each piece once with fork. Add 2 T wine. Cover and simmer over medium-low heat 5 minutes.
Uncover, increase heat to medium-high and cook until sausages are brown and cooked through, turning occasionally, about 6 minutes.
Transfer sausages to plate and slice thinly on diagonal.
Pour off all but 1 T drippings from skillet. Add oil and heat over medium-low heat. Add onion, red pepper and thyme and saute until vegetables are slightly softened and brown, about 10 minutes.
Increase heat to high, add remaining ½ C wine and boil until reduced by half, stirring up any browned bits, about 3 minutes. Add beans and sausage and stir until heated through, about 3 minutes.
Divide arugula between 2 plates. Top with sausage mixture and serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>