White Beans with Italian Sausage

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

  • 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


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.



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