Sausage with White Beans

I love making this one because it is so easy and you can have a hearty, warm, stomach satisfying dinner in less than 30 minutes.    I live in San Francisco and most of our nights are foggy and chilly so you really can eat soups and stews all year long.  This is one of my favorites when I return from a long day of activity cold and tired and want something warm and satisfying for dinner but have nothing prepared.  It also goes great with a glass of red wine so win-win.

Here's the recipe:

1 lb Italian sausage (bulk if you can get it)

1 can (15 oz) cannellini beans drained (I have also used great northern.  Are they interchangeable? Yes, they are for me)
1 can (14.5 oz) chopped tomatoes
2 Tbsp Olive oil
Fresh parmesan
Basil and/or parsley if you have it

Pour a glass of red wine, I prefer pinot noir but shiraz is good too or any nice Italian red.

Warm olive oil in your sauce pan over medium heat

Add sausage, if using links cut the casing and squeeze out the sausage.  Discard casings

Break up the sausage as it cooks and cook until there is no pink left.  Remove it to a plate lined with paper towels.

Pour off most of the fat from the sauce pan

Add drained beans and tomatoes to sauce pan.  If it looks dry add some more water, or another can of chopped tomatoes.  Cook covered over medium heat for 15 minutes.  If you don’t have a lid for your sauce pan cook uncovered but watch that the pan does not dry out. 

Add the sausage back to the sauce pan and cook another few minutes until hot and bubbly. 

If you have basil and/or parsley throw in a handful of each now. 

Serve immediately garnished with fresh grated parmesan.    If you are feeling decadent drizzle with some quality olive oil

Top up your glass of red wine and enjoy!