Recipes Main Courses Pork Sausages with White Beans
Sausages with White Beans

Sausages with White Beans

Sausages with White Beans is rated 4.5 out of 5 by 2.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
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.

Ingredients:

  • 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

Directions:

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).
Rated 5 out of 5 by from Easy and Delicious I make this dish often during the week. It comes together fast and easy to substitute the ingredient. Once I made this without the sausage and used vegetable stock for chicken stock for my vegetarian friend. I've used store-bought chicken meatballs in place of sausages. The leftover tasted good and it also freezes well.
Date published: 2014-02-07
Rated 4 out of 5 by from Fast and Delicious What is great about this recipe is that almost all of these items one would have on hand which makes this a go to week night meal. I also substitute turkey sausage which works just fine. However, I find the beans need more cook time. At five minutes which is what the recipe calls for they are hard. My beans needed at least 20 minutes. Also more liquid is needed in cooking the sausages.You may want to consider slicing the sausages before serving and adding to the beans to allow the juices from the sausage to flavor the rest of the dish.
Date published: 2013-07-05
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