Friday, April 15, 2011

Sausage and White Bean Ragu

Super quick, easy and filling, this recipe can be adaptive to feed a large crowd, or just you and a friend. Creamy white kidney beans (cannellini) pair well with diced tomatoes and fennel sausage. It makes an easy dinner to have before rushing out the door, or getting home later then expected. I always have these ingredients on hand and if you have a stocked pantry, you probably do too. The only you might have to buy is sausage, unless you make your own like me. I probably have at least 10 lbs of sausage in my freezer! I love to serve this over creamy polenta because it sucks in all the juicy sauce from the ragu.

What You Need:

1 lb fennel sausage links (about 4 links), casings removed
1 (14oz) can diced tomatoes
2 cloves garlic
1 small onion, diced
1lb can of white kidney beans

What To Do:

In a sautee pan, over high heat, cook the sausage, breaking it up as you go. Cooking over the high heat will let the sausage caramelize and turn brown. Once the sausage is cooked most of the way, add in the onion and garlic and cook for a couple minutes before adding in the tomatoes and kidney beans. Cook another two minutes or so, or until everything is hot. Sever over polenta with a sprinkle of parmesan cheese on top if you desire.
Tip: Need a meatless version? Just leave out the sausage! Sautee the onion and garlic in a bit of olive oil, add in the beans and tomatoes and serve the same way!

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