The more I look into pantry cooking and “peasant fare,” I find that the combination of beans and pork fat are a comforting mainstay across many cultures. From the purple-hull peas and ham hocks we make in The South to this simplified version of an Italian staple – pork sausage with white beans and tomatoes.
I altered the original recipe significantly, based solely on what I had on-hand. Canned beans instead of dried cannellini soaked overnight; one large, over-ripe fresh tomato instead of canned.
The one-pot dish creates a thick gravy as the beans cook and the starches swirl with white wine, hot garlic and melting bits of tomato. Simple and easy enough for a weeknight meal. I used pork sausage, but next time I will try chicken or turkey sausage, as we found the pork a bit rich.
Tuscan Sausage with White Beans and Sage
- 2 T EVOO
- 5-6 sweet Italian sausages (1 package)
- 4 garlic cloves, peeled and crushed
- Pinch red pepper flakes
- 1/4 c. crisp white wine (or to taste, depending on liquid level)
- 1 can cannellini beans, with liquid
- 1 large ripe tomato, or 1 can diced (drain a bit of the liquid if using canned)
- 4 fresh sage leaves, sliced
- S&P to taste
Heat oil in large skillet over medium. Brown sausages on all sides, 3-4 min. Add garlic and pepper flakes, continue to cook 1 min. Add wine and stir until bubbling. Add beans, tomato and sage, stirring to combine. Simmer 5 min, adding liquid as necessary so sausages are submerged 1/3 way, until sausages are cooked through. Uncover, simmer to thicken the sauce, if needed. Add salt and pepper to taste.
I recommend serving with a crusty bread and simple green salad. And a glass of that white wine.
Enjoy, friends! xoxo
Looks perfect in the cookware you used. And quick enough to throw together after work. I’ll be making this as soon as the temperatures get under 90!