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
CANNELLINI BEANS WITH SAGE AND OLIVE OIL
Beans are my specialty, and these are wonderful.Source: Unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Vegetables
Number Of Ingredients 6
Steps:
- Put beans in earthenware bowl, cover with water and let soak overnight.
- Drain beans and put in cooking pot with 6 cups water, garlic cloves, sage and olive oil. Cover and simmer, never allowing the water to boil. Cook til beans are tender, about an hour to an hour and a half. Drain. Remove garlic cloves. Add salt and pepper to taste. Finish with a drizzling of olive oil. Serves 8
WARM CANNELLINI BEANS WITH SAGE
The beans(you may use great northern beans instead) make their own rich sauce as they slowly simmer in their own broth with onions, fruity olive oil, and sage. For a simple, satisfying meal, serve with crusty sourdough bread and thin shavings of Parmesan cheese. Feel free to add in more veggies, like carrots, celery, etc. You may just need to add in a little more water near the end. Adapted from Fields of Greens restaurant cookbook.
Provided by Sharon123
Categories Onions
Time 1h40m
Yield 4-6
Number Of Ingredients 12
Steps:
- Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
- Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
- While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
- Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
- Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
- Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
- Enjoy!
Nutrition Facts : Calories 482.7, Fat 7.8, SaturatedFat 1.1, Sodium 45.4, Carbohydrate 78.2, Fiber 24.7, Sugar 4, Protein 25.8
CANNELLINI BEANS WITH GARLIC AND SAGE
Provided by Lori De Mori
Categories Bean Garlic Side Vegetarian Low Cal High Fiber Fall Family Reunion Healthy Low Cholesterol Vegan Sage Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
- Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
- Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.
CANNELLINI BEANS WITH HERBS AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 18m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
- Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.
Nutrition Facts : Calories 297, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 716 milligrams, Carbohydrate 32 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams
CANNELLINI BEANS AND RED PEPPERS WITH SAGE
Categories Bean Side Sauté Vegetarian Quick & Easy Wheat/Gluten-Free Dinner Lunch Bell Pepper Healthy Sage Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish
Number Of Ingredients 7
Steps:
- In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.
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
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.
CANNELLINI BEANS WITH CHORIZO, GARLIC AND SAGE
For a great side-dish try this bean recipe, flavoured with a tasty combination of chorizo, garlic and fresh sage
Provided by English_Rose
Categories Beans
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Drain the soaked cannelloni beans and place them in a large saucepan.
- Add in enough cold water to cover the beans and bring to the boil.
- Cook briskly until tender, around 1 hour, topping up with more water as required. Drain the beans, reserving the cooking water.
- Heat a splash of olive oil in a heavy-based frying pan. Add in the onion, garlic and chorizo.
- Fry, stirring, for 2 minutes.
- Add in the beans and sage and pour over enough of the reserved cooking water to just cover the beans.
- Season with sea salt and freshly ground pepper and cook, stirring often, until the liquid has evaporated, around 10 minutes.
- Transfer to a serving dish and drizzle with olive oil. Serve warm with a little grated Pecorino cheese.
Nutrition Facts : Calories 1184.3, Fat 66.1, SaturatedFat 24.6, Cholesterol 149.7, Sodium 2130.5, Carbohydrate 78.8, Fiber 29.3, Sugar 5, Protein 68.7
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.
CANNELLINI BEANS WITH SPINACH
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
Provided by Rita Sodi
Categories Bon Appétit Bean Spinach Side Spring Winter Sage Lemon Vegan Vegetarian Wheat/Gluten-Free Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Bring beans, head of garlic, sage, 3 Tbsp. oil, and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35-45 minutes. Let cool.
- Heat 3 Tbsp. oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.
- Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 1/4 cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don't cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.
- Do Ahead
- Beans can be cooked 3 days ahead. Keep in cooking liquid; cover and chill.
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