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