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Sausage and Cannellini Beans a Recipe for Perfection


Ok, so the beauty of cooking is that you can add and subtract whatever you want to a recipe. The imagination is a terrible thing to waste so if you think it will taste good or pair great with a certain flavor, then go for it! Cooking is all about experimenting and what doesn’t work this time around will be better the next time you make it. No recipe is ever set in stone……always remember that. You can take any recipe and make it your own.

Sausage and Cannellini Beans
This dish is like a stew and is great alone or with a side of brown rice. It’s also low in Carbs. You’re going to need a large pot with a lid to make this dish.

Ingredients:
5 cloves of garlic chopped
2 onions or 1 big onion chopped
2 tablespoons of Bertolli olive oil
2 pkgs of hot or mild italian sausages diced
1 15oz can of Goya cannellini beans drained
1 28oz can of crushed tomatoes
McCormick Salt and Pepper for taste

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Directions
1. To begin, set your stove top at medium high and add the 2 tablespoons of olive oil to the pot.
2. Once the oil gets hot go ahead and add the garlic and onions and sauté.
3. Once the onions and garlic are sauteed remove from the pot and set to the side.
4. Next add the sausage and cook until brown, stirring them frequently so they don’t burn.
5. Once the sausage is browned, remove and drain the excess oil from both the pot and sausages.
6. Next, add the onions, garlic and sausage back into the pot.
7. Go ahead and add the crushed tomatoes.
8. Stir in the beans and let the dish come to a bubbling state.
9. Once this occurs, lower the heat and put the lid on.
10. Simmer for about 15 to 20 minutes.
11. Add salt and pepper for taste and enjoy!!

*Sunflower oil could be used instead of olive oil
*When you sauté the garlic keep an eye on it and don’t let it burn. If it gets too dark it will leave a bitter flavor in your dish.
*If you want to leave the sausages whole, you can. It has a pretty presentation that way, but I’ve found that when the sausage is diced it cooks quicker and the meal spreads out to last longer. Plus it will feed more people this way.
*You could use whole tomatoes or a combo of both the crushed and whole tomatoes. It give it a great texture.
*Pink or red beans would work in this dish
*When adding salt please remember that the sausage is salty already, so you may want to go easy when adding it.
*I like to add crushed red pepper flakes for some added heat and I add this when I add the tomatoes so the flavor can infuse into the sauce while it cooks for the next 20 minutes.

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About the Author

Diana is an everyday person just like you. She thinks about health, fitness, food, stress, life, and everything else in between. She lives in NY and loves to travel. After a stressful day of counseling inmates, she loves to come home and cook to relieve her stress. She likes to try new things and is always trying to make an old school dish a little more healthier without losing the flavor. When not cooking, she likes to read and catch up with the family. She's also a HUGE Yankees fan!!!

Community Thoughts (4)

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  1. DianaNo Gravatar says:

    great recipe….

  2. Wow…that recipe sounds wonderful. Can’t wait to try it, FM. There are a couple of yummy ones on the bottom of the page thinkequalsthin.com Happy eating for health!

  3. ScottNo Gravatar says:

    A couple of suggestions for this recipe. Coconut oil is by far the best fat to use for sauteing vegetables. It doesn’t break down at high heat. Olive oil is great for dressings, but we lose the healthy benefits when it is heated. Also, I would look for organic crushed tomatoes. No sugar.

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