BAKED WHITE BEANS AND SAUSAGE WITH SAGE
This incredibly easy one-pan dinner is from the cookbook "The Silver Spoon for Children," with more than 40 traditional recipes adapted from "The Silver Spoon," a book that appears in many home kitchens in Italy. Older children with some experience can follow this recipe as is, but if you've got little ones who want to help, they can stir the sage, beans and apple juice together in a large bowl while the sausages bake, then you can pour the mixture into the hot pan. If you like your beans on the saucy side, add 1/4 cup more apple juice. Serve with buttered crusty rolls and something leafy and green.
Provided by Margaux Laskey
Categories dinner, easy, weeknight, beans, casseroles, sausages, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, prick the sausages all over with a fork. Add the garlic, drizzle with the olive oil and toss to coat. Bake until the sausages start to brown on top, 20 to 25 minutes.
- Put on your oven mitts, take the roasting pan out of the oven and set it on a heatproof surface. Using tongs, carefully turn the sausages over. (The sausages will brown on the other side when they go back into the oven.)
- Tear the sage leaves into little pieces and add them to the sausages along with the drained beans and apple juice. Give the bean mixture a stir.
- Wearing your oven mitts, put the roasting pan back in the oven and bake until the bean mixture is warmed, about 20 minutes.
- Put on your oven mitts one last time to remove the roasting pan from the oven. To serve, carefully stir everything together using a wooden spoon, and add a little salt and pepper to taste.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 19 grams, Carbohydrate 53 grams, Fat 31 grams, Fiber 11 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 879 milligrams, Sugar 6 grams, TransFat 0 grams
TUSCAN WHITE BEANS WITH SAUSAGE AND SAGE
Steps:
- Drain the beans. Combine the drained beans with water in a large pot. Bring to a boil, skim off the foam, and reduce the heat to low. Add the halved onion, 2 of the minced garlic cloves, half the sage and the bay leaf. Season with 1 teaspoon of salt and cover. Allow to simmer for 1 1/2 hours, until the beans are very tender. Drain over a bowl and measure out 2 1/2 cups of the broth. Discard the halved onion and bay leaf.
- While the beans are cooking, heat a large Dutch oven over medium heat. Add the sausage. Stir until the sausage has browned lightly, about 7 to 11 minutes. Add the chopped onions, carrots, celery and parsley. Cook, stirring occasionally, for 5 minutes.
- Add the remaining garlic and cook for 30 seconds. Add the tomatoes, the remaining sage, reserved beans and reserved broth, and continue cooking for 30 minutes. Adjust seasoning as desired with salt and pepper. Serve hot with passed grated parmesan cheese and country bread.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TUSCAN WHITE BEANS WITH SAGE
A hearty, delicious vegetarian meal that gets requested frequently by my meat-eating parents! Good with chunky pasta shapes (rigatoni or the like) or just served as a stew in deep dishes with a good bread. Do not substitute dry sage for fresh - the flavor simply does not translate. The cooking time listed is the absolute minimum. The stew's flavor only improves with long slow cooking, but I often throw the meal together in under half an hour. Makes terrific leftovers hot or cold! Derived loosely from a Moosewood cookbook recipe.
Provided by Lizzymommy
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
- Add the can of tomatoes, heat through.
- Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
- Just before serving, stir in the lemon juice.
- This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.
Nutrition Facts : Calories 193.9, Fat 4, SaturatedFat 0.6, Sodium 22.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4.6, Protein 9.5
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