Italian Sausages And Beans With Sage (Salsiccie Con Fagioli All'Uccelletto)

1. 1

   Place the dried beans in a large saucepan, cover with water, bring to a boil and simmer for about 45 minutes or until the beans are tender, skimming off the scum as needed.

2. 2

   Drain the beans and reserve the cooking liquid.

3. 3

   Heat 1/3 cup of the oil in a flameproof casserole or heavy-based saucepan.

4. 4

   Add the sausages and cook over medium heat until brown on all sides.

5. 5

   Add the tomatoes, garlic, sage, salt and pepper to taste, and stir well to mix.

6. 6

   Bring to a boil, then add the beans and a few spoonfuls of the cooking liquid.

7. 7

   Cover and simmer, stirring frequently, for 15 minutes- the consistency should be quite thick.

8. 8

   Adjust the seasoning to taste.

9. 9

   Just before serving, drizzle the remaining 1/3 cup olive oil over the dish and garnish with sage leaves.

10. 10

    My notes: I substituted Coco Blanc fresh shell beans for the Cannellini; It took only~25 minutes for the beans I used to become tender; I merely chopped and drained the tomatoes; I used Hot Italian sausage; I added red pepper flakes; And I used 4 cloves garlic.

* Per serving · 4 servings · Values may vary.

No additional tips available.