Romano Tamani's Beans And Sausage

1. 1

   Make a bouquet garni with the thyme, parsley and one of the bay leaves by tying them up together in a bundle.

2. 2

   Pour the chicken stock into a large pot, add the bouquet garni and bring to a boil over high heat.

3. 3

   Add the beans, return to a boil, reduce heat and simmer, covered, until beans are tender, about 45 minutes.

4. 4

   Remove the bouquet garni, and strain the beans.

5. 5

   Reserve the liquid.

6. 6

   Meanwhile, melt the butter with the olive oil in a pan over high heat.

7. 7

   Reduce heat to medium, add the celery, the carrot, the onion, the remaining bay leaf and the cloves, and saute until the vegetables are softened, about 10 minutes.

8. 8

   Squeeze the juice from the tomato into the pan before adding the rest of it in one piece.

9. 9

   Cook 2 more minutes, remove from heat and remove the cloves and bay leaf.

10. 10

    Combine with the beans.

11. 11

    Crowd the sausages into a small pan, and cook over medium-low heat, rotating frequently, until brown in the center, about 45 minutes.

12. 12

    Break some of the larger pieces of sausage with a spatula before adding them and their juices to the bean mixture, adjusting with salt and about 1 cup of the reserved bean cooking liquid.

13. 13

    Serve with polenta.

* Per serving · 4 servings · Values may vary.