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I cooked the diced tomatoes, garlic , onion, sage, and the red pepper flakes in olive oil separately then added to the beans and sausage. Delicious!
It’s very tasty and you can easily make it as a soup. I would eat it as a side dish too!
Very flavorful added onions to round it out.
I made this last night and it was delish! Very flavorful and also super easy!
I just made this and loved it! I used 4 cans of cannellini beans – I rinsed them, and then heated them up on the stove, simmering in some chicken broth, with garlic, dried sage, olive oil, and salt & pepper.
I made the rest of the recipe as you suggested, but only put 1 tsp of salt in the sausage/tomato mixture, since I was using canned beans. I used a pretty big pinch of red pepper flakes, as i like spicy.
Thanks for the great recipe, as usual!
Not as good as I thought it would be and hubby even said bland. Good thing I only made a half recipe.
Tried this over spaghetti squash – it was good.
Thanks – this is delicious. My husband hates pasta & I needed something quick with the few ingredients that I had on hand. This looked great and tastes even better.
Mmm…. I used canned butter beans, simmered them in chicken broth with the “beans” ingredients, except the sage was dried.
Then I used 28 oz of smoked beef sausage, cut it into pieces, and followed the rest of the recipe as written. By itself, it was great (even better over the next two days), but as usual, my husband made it even better by adding the following: sprinkle of allspice, generous squirt of fresh lemon, salt, generous sprinkle of tabasco sauce. I ate this for three days straight and was sad when it was gone. :(
Thanks for the inspiration! This was terrific; made it with a little less EVOO and added extra veggies (red sweet peppers with the onion and garlic and torn/chopped spinach during the last five minutes of simmering). It was a wonderful supper. I’m always inspired by your recipes and marvel at the photographs.
Hi Janet – you can heat the canned beans (after you rinse them first) with the olive oil, sage, and garlic. You’ll have to improvise.
So do we skip #2 altoghther? Then how do we have lefteover Bean sauce? Then do we just add the ingredients to the can beans? Someone please answer because I want to make this dish!
I just made this dish this past weekend and my children really enjoyed it. I had all the ingredients on hand so it was very quick. Even quicker if I cook the beans ahead of time and just keep them in the freezer until ready to make.
A very delicious recipe packed with the soul of french bistro food. Thanks.
I have made so many of your recipes, and this one was just the latest success. I threw in some mushrooms too, and soon I was actually looking forward to colder weather, as long as I had this dish to comfort me! Thanks for all of your excellent recipes – you help make this grad student’s life tastier.
This is very similiar to a typical Turkish dish. We make it with onions but no sage and usually with pastrami slices or sometimes with sujuk/spicy sausage.
Beans with pastrami (or bean with sujuk) served usually with pickle and rice.
Thanks for sharing and bon appetite.
I actually just made a very similar dish using chicken breast instead of sausage. It was fantastic…the best part was sopping up the tomato sauce and leftover bits with some crusty italian bread! Hey…if you eliminate the pasta you need to get a hearty dose of carbs from somewhere, right?! Keep the great ideas coming- this is my primary source for comfort foods in the Fall and Winter! THANKS!
This reminds me of a Cuban stew my grandmother would make for our Sunday dinners. It was also tomato based, except she used garbanzos and instead of italian sausage, she used chorizo.
It was great to dump on white rice.
I make something very similar to this and it’s so delicious and filling. If you like brocolli rabe, saute trimmed, chopped rabe after the sausage and before you add the tomatoes and other ingredients (you will some chicken broth, wine, or water too). Once the rabe is nearly cooked to your liking, add in the remaining ingredients. The bitterness of the rabe is a nice contrast to the sweetness of the tomatoes and sausage. Sometimes I use hot sausage instead of the sweet, for a change, but omit the red pepper flake. I use canned beans and add them at the very end.
Great with crusty bread on a cold day..
I’ve been eating beans this way over winter as an alternative to meat. We have the left overs for breakfast, piled on toast with cheese and popped under the grill.