Hearty dishes of beans and sausages are perfect for those last few wintry days before spring that just won't seem to loosen their grasp.
After spending the last two weeks in Hawaii it was easy to forget that there are still numerous parts of the country still firmly in winter's icy grip. Also, even if it's warmer here in North Carolina than when I left - it's still too chilly to check the mail in shorts and a tank top.
But, until the days when I'm begging for air conditioning and iced cocktails, I'll continue to find a place on the weekly menu for stick-to-the-ribs meals like this one.
It calls for soaking the beans overnight and then cooking them for several hours, but I don't think anyone will care too much if you just used canned. I know I'll be using canned if I make it again - I just can't get over the firmness of dried beans and don't have the patience to boil them for three days to get the mushy consistency I prefer.
In other words, cheating is OK.
Sustainably raised pork turned into delicious hot sausages on site from a farm less than two hours away?
Sausages and White Beans with Tomatoes
Yields 6-8 servings
adapted from Bon Apetit Magazine
1 lb. hot italian sausages, cut into bite size pieces
4 large garlic cloves, minced
6 cups cooked white beans (I used this recipe)
24 oz can San Marzano tomatoes, roughly chopped
2 large fresh sage sprigs
1 cup water
In a large skillet over medium-high heat brown the sausages until cooked half-through. Reduce heat to medium and add the minced garlic, cooking until fragrant, about 30 seconds. Add remaining ingredients, mix to combine, and cover. Cook until sausages are done, about 20 minutes. Remove lid and let simmer until sauce thickens to desired consistency. Season to taste with salt and pepper. Serve with crusty bread and butter.
This is a nutritional estimate, regard it as such.
1 serving = 1/6th of recipe
18 g carbohydrate
24 g fat
24 g protein