Salsiccie E Fagioli Sausage With Beans Recipes

Steps:

• In medium bowl, combine beans and cold water to cover by 2 inches. Cover tightly and refrigerate at least 8 hours or overnight.
• Drain beans. In medium saucepan over moderately high heat, combine beans, cold water to cover by 1 inch, 1 tablespoon salt, and 2 tablespoons olive oil. Bring to boil, then reduce heat to low and simmer, partially covered, until tender, about 90 minutes. Drain and set aside.
• In large pot over moderately high heat, bring 6 cups salted water to boil.
• Meanwhile, in medium saucepan over moderate heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add sausage and sauté, breaking up with wooden spoon, until brown, about 6 minutes. Add onions and sauté until translucent, about 5 minutes. Add garlic, rosemary, beans, stock, pepper, and remaining 1 teaspoon salt and bring to simmer. Reduce heat to moderately low and simmer, uncovered, until heated through, 3 to 5 minutes.
• Cook pasta in boiling water until just tender, about 8 minutes. Drain well, stir into soup, and serve.

Steps:

• In a saucepan, heat the olive oil. Saute the garlic and add the sausages and rosemary. Cook for a few minutes, turning the sausages over. Pierce the sausages to allow the fat to drip out and flavor up the dish. Add the tomatoes to the pan. With the back of a wooden spoon, break up the tomatoes into little chunks. Add 1/2 a cup of water and allow to simmer. Then add the beans, salt, and pepper.
• Let cook together for about 15 minutes or until the sauce has reduced and thickened.

Steps:

• 1. In a saucepan, heat the olive oil. Saute the garlic and add the sausages and rosemary. Cook for a few minutes, turning the sausages over. Pierce the sausages to allow the fat to drip out and flavour up the dish. Add the tomatoes to the pan. With the back of a wooden spoon, break up the tomatoes into little chunks. Add 1/2 a cup of water and allow to simmer. Then add the beans, salt, and pepper.
• 2. Let cook together for about 15 minutes or until the sauce has reduced and thickened.
• 3. Serve hot with thick crusty bread or polenta! YUM! Buon Appetito!

Steps:

• Place the dried beans in a large saucepan, cover with water, bring to a boil and simmer for about 45 minutes or until the beans are tender, skimming off the scum as needed.
• Drain the beans and reserve the cooking liquid.
• Heat 1/3 cup of the oil in a flameproof casserole or heavy-based saucepan.
• Add the sausages and cook over medium heat until brown on all sides.
• Add the tomatoes, garlic, sage, salt and pepper to taste, and stir well to mix.
• Bring to a boil, then add the beans and a few spoonfuls of the cooking liquid.
• Cover and simmer, stirring frequently, for 15 minutes- the consistency should be quite thick.
• Adjust the seasoning to taste.
• Just before serving, drizzle the remaining 1/3 cup olive oil over the dish and garnish with sage leaves.
• My notes: I substituted Coco Blanc fresh shell beans for the Cannellini; It took only~25 minutes for the beans I used to become tender; I merely chopped and drained the tomatoes; I used Hot Italian sausage; I added red pepper flakes; And I used 4 cloves garlic.