GRILLED SAUSAGE WITH TUSCAN BEANS
Provided by Sandra Lee
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat a grill over medium heat.
- Place the sausages on the grill and cook until cooked through, 20 to 25 minutes, turning every 4 to 5 minutes.
- In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper. Reserve 3 tablespoons of the dressing for the Round 2 Recipe Three Layer Bean Dip. Add the beans, diced tomatoes and basil, and toss to coat. Reserve 1 cup of the bean mixture for the Round 2 Recipe Three Layer Bean Dip. Serve the remaining beans with the grilled sausage.
- Round 2 Recipe - Three Layer Bean Dip:
- Preheat the oven to 350 degrees F.
- Spread the pita wedges on a baking sheet. Toast in the oven until crispy, about 10 minutes. Let cool completely
- In a small bowl, combine the cream cheese and lemon zest and mix until smooth. Spread the cream cheese mixture into the bottom of a medium dip bowl.
- In the bowl of a food processor, combine the red beans, reserved dressing and a generous pinch of salt and pepper, and puree until smooth. If the mixture is too thick, then add a few tablespoons of water to thin. Spread the bean puree over the cream cheese mixture.
- Combine the reserved Tuscan Beans with the red onions and spoon on top of the pureed beans. Serve with toasted pita chips on the side.
BEST EVER BEANS AND SAUSAGE
When my wife asks what she should make for a gathering, she's always told to bring this-and a couple of copies of the recipe! - Robert Saulnier, Clarksburg, Massachusetts
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.
Nutrition Facts : Calories 316 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (19g sugars, Fiber 9g fiber), Protein 13g protein.
CANNELLINI BEANS WITH PANCETTA, FRIED SAGE, AND GRILLED SAUSAGES
Pancetta (Italian bacon) combines with aromatic fried sage to impart rich flavor to cannellini beans in this dish that's completed with a side of grilled sausages.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover; let soak overnight at room temperature.
- Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches; bring to a boil. Reduce heat, and simmer, adding more water if necessary to keep beans covered, until beans are tender (add 1 teaspoon salt after 45 minutes), about 1 hour. Drain beans; set aside.
- Heat 1 inch vegetable oil in a 4-quart heavy-bottom saucepan until it registers 365 degrees on a deep-fry thermometer. Working in small batches, fry sage leaves, turning them occasionally, until crisp, about 10 seconds. Transfer with a slotted spoon to paper towels to drain. Immediately season with salt. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Coarsely crumble two-thirds of the sage leaves; set aside. Set aside whole leaves.
- Cook pancetta in a 12-inch nonstick skillet over medium-high heat, turning once, until crisp, 1 to 2 minutes per side. Transfer with tongs to paper towels to drain. Reserve fat in skillet with heat off. Coarsely crumble pancetta; set aside.
- Preheat grill to medium. (Alternatively, heat a grill pan over medium heat until hot.) Grill sausages, turning occasionally, until cooked through, 3 to 6 minutes (cooking time will depend on size of links and whether sausages are precooked). Transfer to a serving platter; cover to keep warm.
- Add 1 tablespoon olive oil to reserved fat in skillet, and heat over medium heat until hot but not smoking. Add reserved beans and the red-pepper flakes; cook, stirring, until warm, about 2 minutes.
- Put beans in a large serving bowl, and add reserved crumbled pancetta and crumbled sage leaves, along with the truffle oil, if desired, and remaining 3/4 teaspoon salt. Season with pepper.
- Just before serving, drizzle beans with remaining 2 tablespoons olive oil, and garnish with reserved whole sage leaves. Serve with sausages.
WHITE BEANS WITH PANCETTA AND SAGE
Provided by Tyler Florence
Categories main-dish
Time 11h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
- Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
- Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
- Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
- Return the pancetta and fried sage to the pan, stir everything together, and serve.
TUSCAN BEAN SALAD WITH SAGE
This bean salad is by far one of the best I've ever had (and I eat a lot of them)! This recipe comes from A Taste of Italy (1996) from The American Cooking Guild. Here is the book's description: "Cannellini (white kidney) beans provide the mild background flavor for the crunchy, tangy, zesty ingredients in this dish. Serve this rustic salad with grilled meats or sausages. For a satisfying single-course meal, mix in a jar of imported drained tuna. Serve in a soup plate with crusty Italian bread. Do not add salt until beans are half cooked, or they will become tough." Prep time is for canned beans.
Provided by Heather3271
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl. Serve at room temperature.
- DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
- Drain soaked beans.
- Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
- Add salt and pepper.
- Cook 30 minutes more or until tender but not mushy.
- Drain. Place in a large bowl and cool.
- When cool, stir in the remaining ingredients.
- Serve at room temperature.
- TIP: For those who don't like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.
Nutrition Facts : Calories 254.1, Fat 10.2, SaturatedFat 1.5, Sodium 539.9, Carbohydrate 31.7, Fiber 10.5, Sugar 5.9, Protein 10.2
TUSCAN SAUSAGE, SPINACH AND CANNELLINI BEANS
If you like spinach, you will like this easy, comfort food type casserole. The addition of the lemon and nutmeg helps give it a nice, fresh taste. It is important to squeeze as much liquid from the spinach as possible. I sometimes use a leftover croissant to make the breadcrumbs. This goes nicely with a Caesar salad.
Provided by Snow Pea
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Brown sausages in oil till done, drain and slice into rounds.
- In large bowl, combine sausage, spinach, beans, onion, cream, 1/4 cup of the Parmesan cheese, lemon peel and juice, nutmeg, and salt and pepper.
- Turn mixture into a greased 2 qt casserole.
- In small bowl, mix bread crumbs, remaining 1/4 cup cheese, garlic and melted butter.
- Sprinkle on top of casserole.
- Bake uncovered 35 minutes, or until heated through.
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