Sausages with Beans (Salsicce E Fagioli)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
400 g/14 oz dried cannellini beans 1 bay leaf 1 small onion, quartered
1 small carrot, quartered 4 cloves garlic, peeled salt
675 g/1-1/2 lb fresh spicy Italian pork sausages 3 tablespoons olive oil 2 tablespoons tomato puree
1/2 teaspoon sugar freshly ground black pepper crusty bead, to serve



1 Place the beans in a sieve and rinse under cold running water. Place in a large bowl with three times their volume of cold water and soak overnight in a cool place. Drain.
2 Place the beans in saucepan with cold water to cover and bring to the boil. Add the bay leaf, onion, carrot and 2 of the garlic cloves. Cover and boil gently for 1-1-1/2 hours until tender, adding salt to taste after 1 hour. Discard the bay leaf, onion and carrot. Drain the beans, reserving about 125 ml/4 fl oz of the cooking liquid.
3 Prick the sausages well. Place in frying pan, cover with water and bring slowly to the boil. When almost boiling, pour off the water. Return the pan to the heat, add the oil and fry the sausages gently until browned and cooked through. Remove to a plate and keep warm.
4 Finely chop the remaining garlic, add to the oil in the pan and cook for a few seconds. Stir in the tomato puree and cook for a few seconds more, then add the reserved bean liquid. Stir in the sugar, and salt and pepper to taste; bring to the boil. Add the beans, cover and simmer gently for 10 for 5 minutes. Pile the beans onto a platter, place the sausages on top and serve with crusty bread.

Back