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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day. Ingredients:
3 tablespoons olive oil, divided |
1 medium onion, chopped |
6 garlic cloves, smashed |
1 1/2 pounds sweet italian sausage links (about 6), divided |
2 15-ounce cans cannellini (white kidney) beans, rinsed |
1 cup dry white wine |
10 flat-leaf parsley stems |
10 sprigs thyme |
2 bay leaves |
2 cups low-sodium chicken broth |
1 tablespoon unsalted butter |
3 tablespoons chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided |
kosher salt, freshly ground pepper |
Directions:
1. Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 5-8 minutes. Remove and discard casings from 2 sausages; add sausages to pot. Cook, breaking up with a spoon, until sausages and onions are lightly browned, about 5 minutes.
2. Add beans and wine to pot and cook until wine is reduced by half, 8-10 minutes. Using kitchen twine, tie parsley and thyme into a bundle; add to pot along with bay leaves and broth. Cook on medium-low heat, partially covered and stirring often, until liquid thickens, 40-50 minutes. Discard bundle and bay leaves. Mix in butter and 2 tablespoons chopped herbs. Season with salt and pepper.
3. Meanwhile, after beans have been cooking for about 25 minutes, heat remaining 1 tablespoon oil in a large skillet over medium heat. Cook remaining sausages, turning occasionally, until browned and cooked through, 15-20 minutes. Slice.
4. Divide bean mixture among bowls. Top with sausage slices and remaining 1 tablespoon chopped herbs.
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