White Beans with Italian Sausage

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

Ingredients: 
  • 1 medium lemon
  • 1 pound fresh Italian sausage links, hot or mild
  • olive oil as needed
  • 1 medium yellow onion, coarsely chopped
  • 6 cloves garlic, minced
  • ¼ cup chopped fresh rosemary
  • 2 19-ounce cans cannellini beans, drained and rinsed
  • chicken stock as desired
  • salt and pepper to taste
  • hot buttered French bread, for serving

White Beans with Italian Sausage

White Beans with Italian Sausage

Click image to enlarge

Method: 

Preheat broiler.

Peel lemon, leaving all white pith behind; cut rind into slivers and set aside, reserving lemon.

Arrange sausage on a baking sheet and prick several times. Broil, turning once, until browned on both sides. Transfer sausage to a platter and set aside; drain any accumulated oil into a 12-inch skillet and add enough olive oil to make ¼ cup. Place over medium heat; when hot, add onion and cook, stirring occasionally, until soft; add garlic, rosemary, and slivered lemon peel and cook for 2 minutes. Add the cannellini beans and chicken stock to desired consistency; more for a soupy dish, less for more of a stew. Bring to a simmer, taste, and add salt and pepper as desired. Cut sausage into serving pieces and nestle into beans; cover and simmer for 10 minutes, stirring occasionally.

Cut reserved lemon into wedges and have on the table for diners to spritz as desired. Serve with French bread.


 


 

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive

 

Comments

Looks like tomato has been added, but not in recipe? What are the red chunks?