Italian Sausage And Beans Recipes

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CANNELLINI BEANS AND ITALIAN SAUSAGE

The great flavors and healthy qualities of this beloved Italian bean are made even more delicious with this Johnsonville recipe. The vegetables in this hearty dish make it healthy, the Johnsonville Italian Sausages, make it to die for.

Provided by Food Network

Time 2h30m

Yield 8-10 servings

Number Of Ingredients 15



Cannellini Beans and Italian Sausage image

Steps:

  • Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours.
  • Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves.
  • In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.
  • Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
  • * To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
  • * mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.

2 pkgs Johnsonville® Mild Italian Sausages (19 oz each)
2 cups dried cannellini beans
10 fresh sage leaves (separated, & more for garnish)
1 med tomato, cored and halved
1/4 cup olive oil
3 cloves garlic, minced
1 cup finely chopped onions
2/3 cup finely chopped carrots
2/3 cup finely chopped celery
1/8 tsp red pepper flakes
2 cups crushed canned plum tomatoes
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cups chicken stock
1/3 cup mascarpone cheese* (can substitute with cream cheese)

BEANS AND SWEET ITALIAN SAUSAGE

Make and share this Beans and Sweet Italian Sausage recipe from Food.com.

Provided by Dancer

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8



Beans and Sweet Italian Sausage image

Steps:

  • Put the olive oil and garlic in a heavy saucepan that will hold the sausage in a single layer.
  • Place it over medium-high heat and saute the garlic cloves until lightly browned on all sides.
  • While garlic is browning, coarsely chop the fresh sage.
  • When the garlic has browned, discard it.
  • Add the sage to the pan and cook, stirring, for about 1 minute.
  • Add the tomatoes and beans.
  • Season with salt and pepper.
  • Add the sausage.
  • When tomatoes begin to bubble, turn the heat down to medium-low.
  • Cover the pan and cook at a gentle simmer until the sausages feel tender when pricked with a fork, about 20 minutes.
  • Check the pan occasionally and add a little water if all the liquid evaporates before the sausages are done.

1 (22 1/2 ounce) can cannellini beans, drained
2 tablespoons extra virgin olive oil
3 cloves garlic, lightly crushed and peeled
1 tablespoon fresh sage leaf
1 1/4 cups canned whole peeled tomatoes, coarsely chopped (with their juice)
salt
freshly ground black pepper
1 lb sweet Italian sausage link, thickly sliced

ITALIAN SAUSAGE BAKED BEANS

This is my favorite way to make baked beans. They can be made in a crock pot, in a skillet, or even in a dutch oven. I use smoked Italian sausage, but other types of smoked sausage can be used as well.

Provided by Chef Schellies

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 5



Italian Sausage Baked Beans image

Steps:

  • Brown the Italian sausage and onion in a skillet.
  • Put all ingredients including the browned sausage and onion into the crock pot and heat until hot (about 1 hour, depending on your crock pot).
  • If you are in a hurry, the beans, pepper, and bbq sauce can be added to the skillet and heated. If you are camping, this can be heated in a dutch oven.

Nutrition Facts : Calories 600.1, Fat 31.9, SaturatedFat 11, Cholesterol 64.7, Sodium 2101.5, Carbohydrate 51.9, Fiber 9.2, Sugar 21.1, Protein 31.8

1 (28 ounce) can baked beans
1 lb Italian sausage, sliced
1 green pepper, chopped
1 onion, chopped
2 tablespoons barbecue sauce

ITALIAN SAUSAGE AND BEAN STEW

Classic, flavour-packed stew of Italian sausages cooked with beans, celery, onions and Cirio Chopped Tomatoes for a rich and satisfying lunch or dinner

Provided by lfarrow19

Time 35m

Yield Serves 4

Number Of Ingredients 10



Italian Sausage and Bean Stew image

Steps:

  • Heat oil in a pan and fry sausages to brown lightly all over.
  • Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
  • Pour over Cirio Chopped Tomatoes and bring to bubbling.
  • Season, then turn down to simmer for 10 minutes.
  • Add sage and bay leaves. Spoon in cannellini beans and stir.
  • Season again and cook for another 5 minutes to heat beans.

2 tbsp sunflower oil
8 Italian sausages
1 onion, peeled and finely chopped
2 sticks celery, trimmed and chopped
3 cloves garlic, peeled and finely chopped
400g can Cirio Chopped Tomatoes
Salt and freshly ground black pepper
3 sage leaves, roughly chopped
2 bay leaves
2 x 400g cans cannellini beans, drained

HEARTY ITALIAN SAUSAGE AND BEAN SOUP

Easy, delicious, hearty Italian soup.

Provided by Survivor2015

Time 35m

Yield 8

Number Of Ingredients 10



Hearty Italian Sausage and Bean Soup image

Steps:

  • Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
  • Sprinkle each serving with Parmesan cheese.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 33.4 g, Cholesterol 23.2 mg, Fat 12 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 2295.1 mg, Sugar 2.9 g

1 pound bulk Italian sausage
½ cup chopped onion
1 clove garlic, minced, or more to taste
10 cups beef broth
3 (15 ounce) cans black beans, rinsed and drained
2 (15.5 ounce) cans butter beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 ½ tablespoons minced fresh basil
1 ½ teaspoons chopped fresh oregano
2 tablespoons shredded Parmesan cheese, or more to taste

ITALIAN WHITE BEAN AND SAUSAGE STEW

This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h45m

Yield 6

Number Of Ingredients 13



Italian White Bean and Sausage Stew image

Steps:

  • Soak beans in cold water, 8 hours to overnight.
  • Drain beans and set aside.
  • Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
  • Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
  • Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
  • Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
  • Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g

1 ½ cups dry cannellini beans
4 (6 ounce) Italian sausage links with garlic and fennel
1 cup chopped yellow onion
⅓ cup dry white wine
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 bay leaf
6 cups water, or to taste
1 teaspoon salt, plus more to taste
4 cups chopped kale
1 tablespoon extra-virgin olive oil, or to taste
6 tablespoons grated Parmigiano-Reggiano cheese, or to taste
6 pinches red pepper flakes

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