Italian Sausage & White Bean Braise

Name: Italian Sausage & White Bean Braise
Prep time: 10 min
Total time: 55 min
Yield: 4 Servings
Ingredients: 1 tablespoon olive oil; 1 onion, finely diced; 1 garlic clove, crushed or grated; 1 carrot, finely diced; 1 celery stalk, finely diced; 4 flat-leaf (Italian) parsley sprigs, leaves picked, chopped; 10u00bd-ounces Italian sausages; u00bd cup red wine; 1 x 14-ounce can diced tomatoes; 2 x 14-ounce cans cannellini beans, drained and rinsed; salt and pepper, to taste; crusty bread, to serve, optional

By Beans, Italian, Sausage Braising, Sautéing

June 17, 2020

This Italian Sausage & White Bean Braise is simple and comforting. Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in liquid. This technique imparts deep layers of flavor. Serve it with your favorite bottle of wine and some crusty bread to sop up all that lovely juice.

Prep: 10 mins
Cook: 45 mins
Yields: 4 Servings

Ingredients

1 tablespoon olive oil

1 onion, finely diced

1 garlic clove, crushed or grated

1 carrot, finely diced

1 celery stalk, finely diced

4 flat-leaf (Italian) parsley sprigs, leaves picked, chopped

10½-ounces Italian sausages

½ cup red wine

1 x 14-ounce can diced tomatoes

2 x 14-ounce cans cannellini beans, drained and rinsed

salt and pepper, to taste

crusty bread, to serve, optional

Directions

1Heat the oil in a saucepan and cook the onion, garlic, carrot, celery and parsley for 10 minutes. Add a little water to stop it from sticking.

2Squeeze the sausage mix out of the skins into small balls directly into the pot. Color the meat on all sides.

3Add the red wine, tomatoes, beans and 1 cup water.

4Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 minutes.

5Adjust the seasoning by adding salt and pepper to taste, and serve with bread. If doubling up the recipe, split the mixture in two and allow the extra meal to cool to room temperature. Refrigerate overnight before freezing for later use.

Recipe adapted from Jan Petrovic and Gaby Chapman, The Splendid Table.

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