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Sausages with White Beans
You can substitute 2 to 3 cups sliced radicchio or chopped escarole for the arugula. Add it to the fry pan along with the onion and bell pepper.
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8 small or 4 large hot or sweet Italian sausages,
about 1 1/2 lb. total weight
1 cup dry white wine
2 Tbs. olive oil
1 yellow onion, finely chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
2 cans (each 14 oz.) white beans, such as
cannellini or Great Northern, drained and rinsed
2 Tbs. minced fresh oregano
3/4 cup chicken broth
Salt and freshly ground pepper, to taste
2 to 3 cups arugula
Cook the sausages
Prick the sausages in a few places with a fork and place them in a large fry pan. Add 1/2 cup of the wine. Bring to a boil over medium-high heat, cover, reduce the heat to medium-low and simmer for 5 minutes. Uncover the pan, increase the heat to medium-high and cook the sausages, turning occasionally, until well browned, 8 to 10 minutes. Transfer to a plate.
Cook the vegetables
Meanwhile, in a separate large fry pan over medium-high heat, warm the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the white beans, oregano, the remaining 1/2 cup wine and the broth. Bring to a boil, reduce the heat to medium and simmer, uncovered, until half of the liquid is evaporated, 4 to 5 minutes.
Finish the dish
Add the sausages to the pan with the beans and simmer for about 1 minute to warm through. Season with salt and pepper. Divide the sausages, beans and arugula among 4 plates, drizzle with any liquid in the pan and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
Back to Recipes > Main Courses > Beans
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