Sausage
Italian Beans
Servings: 4Ingredients
- 1 lb. Italian sausage, hot or sweet, crumbled
- 1 small white onion, finely chopped
- 4 garlic cloves, crushed
- 1 small bunch of escarole, chopped
- 2 15.5 oz. cans cannelini beans
- 2 Tbsp. olive oil
- ¾ cup dry white white
- 1 cup chicken stock
- pinch red pepper flakes if using sweet sausage
- ½ tsp. dried thyme
- 1 tsp. lemon zest
- salt
- pepper
- juice of ½ lemon
Instructions
Brown
- Heat dutch oven on medium-high heat.
- Add olive oil and heat until oil shimmers.
- Add crumbled sausage to the oil and brown on all sides.
- Remove the sausage with a slotted spoon and set aside on a paper towel to drain.
Sauté
- Add chopped onion to the oil and sauté until the onions are clear (about 5 minutes).
- Add dried thyme and red pepper flakes to onions and sauté for 1 minute.
- Add crushed garlic and escarole to the pot and sauté until the escarole is wilted (about 5 minutes).
- Add lemon zest and blend.
- Add white white and reduce (about 4 minutes).
Simmer
- Add sausage, beans, and chicken stock to the pot and heat until the liquid begins to boil.
- Reduce the heat and simmer for about 10 minutes.
- Add salt and pepper to taste.
- Before serving, finish with a splash of lemon juice.