This was a super quick, tasty, weeknight dinner. We did not put this over pasta (low carb considerations for me), but I actually think that it would be way too much if you did – the beans were plenty. We really liked this! Totally one to make again. We had this with garlic zucchini spirals.
- 2 15-ounce cans cannellini beans
- 3 links sweet Italian sausage
- 4 cloves garlic, peeled and crushed
- 3-4 canned plum tomatoes, chopped
- Pinch red pepper flakes
- 1 cup tomato purée
- fresh sage
- Salt (about 2 teaspoons) and freshly ground black pepper
Drain the beans and reserve 1/2 a cup of the bean liquid.
Remove sausages from their casings (if the sausage has come in casings), and fry on the skillet until lightly browned, about 3-4 minutes. Do not stir that much and do not crowd the pan, or the sausage won’t brown well. Add the reserved bean liquid, garlic, chopped tomatoes, and red pepper flakes, stirring occasionally until slightly thickened, about 5 minutes.
Add the reserved beans, sage, and tomato purée. Season to taste with salt and pepper. Simmer a few minutes longer, stirring gently, until sausage is cooked through and the sauce has thickened. Be careful not to break up the beans.
Hmm, maybe I’ll make this for a weird breakfast because I have half a can of leftover white beans in the fridge.
It would actually be a tasty breakfast, I think. It was especially excellent as leftovers, I might add.