White Bean Sausage And Spinach Casserole Recipes

Steps:

• Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
• When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Steps:

• Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
• Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
• Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
• Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
• Plate the pasta and top with more Parmesan and basil. Serve immediately.

Steps:

• Remove the casing from the Italian sausage and brown over medium heat for 5 to 7 minutes, until lightly browned. Remove sausage and when cooled, crumble the sausage.
• Add the fennel, onion, and garlic to the skillet and cook over medium heat until onions are translucent, about 5 minutes.
• In a large bowl, mix the fennel, onion, and garlic with the spinach, beans, sausage, Parmesan cheese, sage, salt and pepper. Spoon the mixture into an 8 by 8 inch baking dish.
• Cover the dish with tin foil and bake for 30 minutes at 350 degrees.
• Optional: Substitute 1 (15 oz) can white Kidney beans (cannelloni beans), and 1 (15 oz) can Kidney beans, or 2 (15 0z) cans of Navy beans for the 2 (15 oz) cans of Kidney beans.

Steps:

• Cook the sausage in a cast iron skillet or non-stick pan on medium high. If using sausage links, sear them well on the sides then slice as desired. Add cooked sausage to the beans along with what's left in the pan. Pour chicken broth and garlic into a large pot. Place on medium high heat and bring to a simmer. Add in the oil, oregano, and beans mixture. Stir together before adding in tomatoes. Heat through until beans are tender. Add spinach and cook just until the leaves are wilted. Stir to combine and sprinkle cracked pepper on top.

Steps:

• Heat oven to 220C/200C fan/gas 7. Roast the pepper, carrots and onion in a deep baking dish for 15 mins. Add the sausages and roast for a further 10 mins.
• Reduce oven to 200C/180C fan/gas 6, tip in the tomatoes and beans, then stir in the stock. Cook for another 35 mins. Stir in the mustard and peas and return to the oven for 5 mins. Rest for 10 mins, then serve with potatoes, pasta or rice.

Steps:

• Heat oil in dutch oven over medium heat.
• Add sausage, onions, and garlic.
• Cook until sausage is browned.
• Add spinach and cook 2 minutes longer.
• Add broth, picante sauce, and beans.
• Heat to boil to bring flavors together.

Steps:

• In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
• In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
• Make topping:
• In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
• Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.