White Beans and Sausage


White Beans and Sausage

Who says you need spaghetti for spaghetti sauce? A quick and easy Italian sausage spaghetti sauce works beautifully with white beans as well as pasta. And it’s a great way to lower the carb content and up the protein of the dish without sacrificing flavor. You can either cook the beans from scratch (we’re using a Tuscan approach found in Saveur Magazine), or use canned beans.

By the way, you know how they always say to “rinse and drain” the beans if using canned beans? That’s only because if the cans have been on the shelf for a while they can sometimes absorb a metalic flavor from the can. But if your can of beans if freshly bought, this may not be the case, and there can be plenty of flavor in the bean soaking water. So, taste! If the bean water tastes good, use it. If not, don’t.


White Beans and Sausage Recipe

Ingredients

  • 1 lb dried cannellini beans
  • 2 Tbsp olive oil
  • 4-5 fresh sage leaves
  • 2 cloves garlic, crushed
  • 3 teaspoons kosher salt
  • 4 black peppercorns

OR

  • 4 15-ounce cans cannellini beans

 

  • 5 Tbsp olive oil
  • 1 1/2 pounds sweet Italian sausage
  • 4 cloves garlic, peeled and crushed
  • 3-4 canned plum tomatoes, chopped
  • Pinch red pepper flakes
  • 1 cup tomato purée
  • Salt (about 2 teaspoons) and freshly ground black pepper


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