Bowl, Beans and Sauswage Bowl
Ingredients
3 tablespoons olive oil
1 lb. Any type of Italian sausage, cut diagonally into ¼-inch pieces
4 garlic cloves, chopped
Half an onion, diced
3 (15-oz.) cans cannellini beans, drained or 3 cups cooked dried beans {see recipe below}
1 teaspoon dried Italian seasoning
1 large escarole, chopped
1 cup chicken broth
Salt to taste
1 teaspoon Calabrian chili paste
Freshly grated parmesan cheese
directions
Wash the escarole well. Drain in a colander until needed/
Heat the oil in a large, wide saucepan over medium-high heat. Add the sausage and cook until brown throughout, 12-15 minutes. Using a slotted spoon, place the sausages on a plate and leave the fat in the pan.
Reduce heat to medium-low, add onion and garlic and cook for 3 minutes.
Add the beans and their liquid, increase the heat to medium-high and add the chopped escarole. Cook until vegetables are wilted and tender, about 10=15 minutes.
Add the browned sausages, chili paste, Italian seasoning, and salt to taste. Reduce heat to medium-low and simmer briefly. Serve with grated cheese and Italian bread.
How I cook dried beans
Ingredients
8 ounces (1 cup) dried beans
1 tablespoon chicken stock powder
1 small onion, halved
2 garlic cloves, lightly crushed
3 to 4 fresh thyme sprigs or ½ teaspoon dried
1 bay leaf
½ teaspoon kosher salt or to taste
directions
Place the beans in a large saucepan, add enough cool water to cover 1½ inches, and let them soak at room temperature overnight. Discard any broken, discolored, or floating beans.
Add the bouillon, onion, garlic, thyme and bay leaf. Bring to a boil over moderate heat, then reduce heat to low. Cook beans over low simmer until just tender but not mushy, about 1 hour – they should hold their shape; do not let them boil or they will become hard. Stir in the salt halfway through cooking.
Remove onion, thyme and bay leaf. Use the cooked beans and their liquid in your recipes.
Posted by Jovina Coughlin in Beans, Cannellini, Escarole, Healthy Italian Cooking, Onion, Sausage