Italian Sausage With White Beans

Main Course

Recipe adapted from Perfect One-Dish Dinners by Pam Anderson

Serves 8

  • 2 1/2 pounds mild (sweet) Italian sausage links
  • 3 pints cherry tomatoes, halved
  • 1 large onion, cut into 1 1/2-inch chunks
  • 4 large garlic cloves, sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons dried thyme
  • 1 tablespoon fresh rosemary, minced
  • zest and juice of one lemon
  • 3 bay leaves
  • 3 cans (about 16 ounces each) white beans, undrained
  • salt and pepper to taste

Italian Sausage With White Beans

Italian Sausage With White Beans 

Click image to enlarge.



Cut sausage links into 4-inch pieces. Grill or broil until browned on all sides. Mix sausage, tomatoes, onion, garlic, olive oil, vinegar, thyme, rosemary, lemon zest and juice, bay leaves, and a generous sprinkling of salt and pepper in a large heavy pan. Bring to a simmer and cook, partially covered, until tomatoes have broken down and reduced to a thick sauce, about 30 minutes. Drain beans, reserving liquid; stir beans into sausage and tomato mixture. Add enough of the reserved liquid to moisten the dish well. Continue to simmer until beans have heated through, about 10 minutes more. Remove bay leaves and serve with Italian bread.


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<p>I made this last night and it was delicious. I used mild Italian sausage from Rouses - some of the best in my opinion. I followed the recipe exactly, easy to prepare and the nice marriage of flavors of sausage, thyme and cannellini was great. I had some sour dough bread also from Rouses which sopped up the sauce very well.</p>

james capparell

Site Admin

<p>You should try Terranova's Italian sausage. Their Hog's Head Cheese is oustanding as well.</p>

<p>Just devoured it. superb. but even at 425+, it took about one hour and a quarter before it was ready for beans. Also, prep time --simple as it reads--took longer than expected.</p><p>Please, no criticism implied, dish was delicious and, for us, something new, just FYI. Bravo. Also, my boyfriend loved it.</p><p>Thanks, Ed</p>

<p>Ed, I'm glad you enjoyed it; hope the extra cooking time didn't put your dinner schedule off by too much.</p> <p>In retrospect, we used small, very ripe cherry tomatoes; that probably made a difference in cooking times. Thanks for taking a few minutes to comment; hopefully, will be helpful to other readers.</p> <p>-Susan</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture