This hearty dish is rich in protein, and guaranteed to leave you satisfied. I made it for a weeknight dinner and was left with a refrigerator full of leftovers to bring to work for lunches. The meal was really affordable. I probably spent around $8 and it fed us for days. Plus, it tasted even better the next day after the flavors had time to get to know one another in the fridge. I used chicken sausage since I generally shy away from beef. The recipe is from an old Bon Appetit magazine. The October 2009 issue. They have the best recipes!
- 2 tablespoons olive oil
- 4 garlic cloves, peeled, crushed
- 6 whole sweet Italian sausages (about 1 1/4 pounds)
- 6 cups cooked white beans heated in a sauce pan with a splash of olive oil, 1cloves of garlic, and a large sprig of sage
- 1 14-to 15-ounce can plum tomatoes in juice; tomatoes chopped, juice reserved
- 2 large fresh sage sprigs
- 1 cup (or more) water
Heat oil in large skillet over medium heat. Add garlic. Sautégarlic until golden, about 2 minutes. Add sausages; sauté until browned, about 5 minutes. Add 1/2 cup reserved bean cooking liquid, tomatoes with juice, and sage. Simmer 5 minutes. Add beans and 1 cup water. Cover and simmer until sausages are cooked through, adding more water by 1/4 cupfuls if dry, about 30 minutes. Uncover and simmer until sauce thickens, if desired. Season with salt and pepper, and presto chango. Dinner!