A big thank you to simple meals! I stumbled across this recipe on the Tomato and white Bean stew with Chicken Sausage in Domesticate Me one day ago; I thought to myself, “What a wonderfully simple and delicious meal! I’m going to have to cook it right away.” It brought me back to the memories of my favorite Penne Pasta with Sausage and greens and Beans, using beans instead of pasta. I’ve never thought of the use of beans instead of pasta, but it goes well with this dish, and I’m thinking of using it in many other recipes in the near future. There are fewer carbs, more protein, and more fiber! We recommend white Beans together with Tomato and Sausage win!
I made a few minor changes to my Domesticate Me recipe, most specifically, the kind of beans I used. Cannellini beans are fantastic because they’re big and can hold their shape very well. However, they’re a bit expensive at the grocery store I frequented, and I was unable to cook the beans from dry. Two other choices included Navy beans and Great Northern. Both are less hefty than Cannellini and Great Northern, being the larger of the two. Navy beans are perfect when it comes to soups and stews in which you need the beans to add a thicker layer due to their tendency to break down and let out their starches. Great Northern broke down a little, too, however, not in the same way as the Navy, which is why I went to Great Northern. Great Northern.
I made use of two links of mild leftover pork Italian sausage I had in my freezer. However, you can substitute hot Italian sausage or sweet Italian sausage and even chicken sausage, similar to that recipe originally. I substituted frozen spinach instead of freshly cut (because I was able to get it on hand, and it’s more affordable) and decided against using any other broth. The goal I had was to make the White Beans with Tomato and Sausage a rich and saucy compote, and I opted not to add any extra liquid. If you’d like it to taste more of a stew, you could add juice (chicken or vegetable is the best choice).
I enjoyed this dish in a bowl and some good crusty bread to soak up the sauce. However, you can also spread it on toast and perhaps even fry an egg (I did! See photos below). The White Beans with Sausage and Tomato are delicious and served with a dash of cheese sprinkled over them If you have any.
Add with olive oil, sausage, and links into an enormous pot. Cook at a low heat to golden-brown on the exterior but somewhat firm (about five minutes). Transfer the sausage onto the cutting board, and then cut it into small rounds. The sausage pieces are returned to the pot.
Continue to cook the sausage until it is fully cooked. At the same time, the sausage cooks, cut the onion into small pieces and chop the garlic. Add the garlic and onion to the pot and cook until the onions become translucent and soft. The onions’ moisture should melt any brown bits of sausage left on the surface of the cooker.
When the onions are soft add the crushed tomatoes and basil leaves, dried oregano, red pepper flakes, and a generous amount of freshly ground pepper (15-20 cranks of a mill). Mix to mix.
Take the two cans of Great Northern beans into a colander, then rinse them with cool water. The excess water should evaporate; later, add the beans back to the pot, along with the frozen spinach (no need to defrost). Mix the ingredients of the ppool and allow the beans to cook with a few stirrings
.(about 10 minutes). Check for salt and add it as needed (1/4-1/2 teaspoon). If a more thicker sauce is desired, let the dish simmer for a while until the sauce has drained. Serve hot with bread for a dip.