Cannellini Beans and Italian Sausage
You can never have too many Mediterranean recipes, so give Cannellini Beans and Italian Sausage a try. This recipe serves 10. One serving contains 257 calories, 12g of protein, and 10g of fat. It is a good option if you're following a gluten free diet. If you have water, chicken stock, roma tomato, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 8 hours and 45 minutes. Cannellini Beans with Grilled Italian Sausage, Farfalle with Sausage, Cannellini Beans, and Kale, and Kale and Sausage Soup with Cannellini Beans are very similar to this recipe.
Instructions
In a large bowl, pour beans, add water to a level of 3 inches above beans and soak for 6 hours or overnight.
Place beans in a soup kettle or Dutch oven; add 7 cups of water, 5 sage leaves and tomato. Bring to a boil; reduce heat and simmer uncovered for 1-1/2 to 2 hours or until beans are almost tender.
Drain and reserve beans; discard liquid, sage and tomato. In a large saucepan, heat oil over medium heat.
Add garlic, remaining sage, onions, carrots, celery, red pepper flakes and sauté until tender.
Add beans, crushed tomatoes, stock, salt and pepper.
Cover, reduce heat to low, continue to cook for 15-20 minutes.
Meanwhile in a large skillet, prepare sausages according to package directions.
Cut sausage links into thirds. Just before serving, gently stir mascarpone cheese into beans. Spoon prepared beans into individual bowls and top with sausage pieces.
Garnish with additional fresh sage.