Italian Sausage with Cannellini Beans and Pickled Peppers

Name: Italian Sausage with Cannellini Beans and Pickled Peppers
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 2 bay leaves; 227 grams (2 medium) sweet bell peppers, sliced; 1 teaspoon black peppercorns; 532 milliliters ½ pound (about dry cannellini beans; 1 small carrot, diced; 1 rib celery, diced; 118 milliliters mixed-hue cherry tomatoes, halved; 2 Tbsps chopped fresh parsley; 2 cloves garlic, sliced; 4 fresh Italian sausages (chicken, turkey, or pork); 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps olive oil; 1 small onion, diced; 1 teaspoons salt; 59 milliliters sherry vinegar; 1 teaspoons sugar; 1 sprig thyme; 118 milliliters water; 1 Tbsp white wine vinegar

You can never have too many Mediterranean recipes, so give Italian Sausage with Cannellini Beans and Pickled Peppers a try. Watching your figure? This gluten free and dairy free recipe has 558 calories, 23g of protein, and 41g of fat per serving. For $2.4 per serving, you get a main course that serves 4. If you have mixed-hue cherry tomatoes, kosher salt and pepper, sugar, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 24 hours.

Instructions

The Day Before: Pick through beans and discard shriveled darkened ones. Rinse in cold running water.

Ingredients you will need

Beans

Water

Transfer beans, thyme, bay leaves, and garlic to large container and cover with 2 quarts cold water seasoned with 2 tablespoons salt. Allow to rest overnight at room temperature.

Ingredients you will need

Bay Leaves

Garlic

Beans

Thyme

Water

Salt

While beans are soaking, prepare pickled peppers.

Ingredients you will need

Peppers

Beans

Combine vinegar, water, sugar and salt in a small saucepan. Bring to a boil over medium heat.

Ingredients you will need

Vinegar

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Add peppers, thyme, garlic, peppercorns and bay leaf, and simmer for 30 seconds. Immediately remove from heat and pour mixture into resealable container. Cool to room temperature before placing in refrigerator. Allow to rest overnight while beans soak.

Ingredients you will need

Peppercorns

Bay Leaves

Peppers

Garlic

Beans

Thyme

The Next Day: drain beans and add them to a large pot along with bay leaves, thyme and garlic. Cover with three inches of water. Slowly bring to a boil. Skim foam from top. Cover and simmer on medium-low heat until beans are tender when pierced with a fork (about 1 ¼ hours).

Ingredients you will need

Bay Leaves

Garlic

Beans

Thyme

Water

Equipment you will use

Pot

Drain beans and discard bay leaves, garlic and woody portion from thyme sprigs. Set aside.

Ingredients you will need

Fresh Thyme

Bay Leaves

Garlic

Beans

Add olive oil to a large sauté pan set to medium-high heat. When oil is shimmering, add sausage, browning on all sides until golden (2 to 3 minutes per side).

Ingredients you will need

Olive Oil

Sausage

Cooking Oil

Equipment you will use

Frying Pan

Remove from pan, reduce heat to medium and add carrots, celery and onions, stirring periodically for five minutes until slightly softened. Return sausage to pan, cover with lid and cook for three minutes more before adding reserved cooked beans, white wine vinegar, and cherry tomatoes. Season with salt and pepper. Continue cooking about five minutes more, until sausages are cooked through.

Ingredients you will need

White Wine Vinegar

Cherry Tomato