Quickest recipe you’ll ever make.
Ingredients:
1 15-ounce can small white beans, drained
5 tablespoons olive oil, separated in cooking
1 pound sweet Italian sausage (I prefer ground and not in casing)
1/2 teaspoon dried sage
2 cloves garlic, minced
4 oz canned petite diced tomatoes, drained
1/2 cup water
Black pepper to taste
Red pepper flakes to taste
Directions:
Heat one tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat.
Remove sausages from their casings (if the sausage has come in casings), and cook on the skillet until lightly browned, about 3-4 minutes.
Make sure to break the sausage up while doing so.
Add the water, 4 Tbsp olive oil, garlic, chopped tomatoes, red pepper flakes and sage, stirring occasionally until slightly thickened, about 5 minutes.
Add the beans.
Season to taste with pepper.
Simmer a few minutes longer, stirring gently, until sausage is cooked through and the sauce has thickened. Be careful not to break up the beans.
You can serve on tostadas, with rice or salad.
White Beans and Sausage
Ingredients
- 1 15-ounce can small white beans drained
- 5 tbs olive oil separated in cooking
- 1 lb ground sweet or mild Italian sausage
- 1/2 tsp dried sage
- 2 cloves garlic minced
- 4 oz canned petite diced tomatoes drained
- 1/2 cup water
- Black pepper to taste
- Red pepper flakes to taste
Instructions
- Heat one tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat.
- Cook the sausage on the skillet until lightly browned, about 3-4 minutes. Make sure to stir well and break the sausage up while doing so.
- Add the water, 4 Tbsp olive oil, garlic, chopped tomatoes, red pepper flakes and sage, stirring occasionally until slightly thickened, about 5 minutes.
- Add the beans.
- Season to taste with pepper.
- Simmer a few minutes longer, stirring gently, until sausage is cooked through and the sauce has thickened. Be careful not to break up the beans.
- Sprinkle with red pepper flakes if desired.
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