Escarole, Beans and Sauswage Bowl

 

 

Ingredients

3 tablespoons olive oil
1 lb. Italian sausage links, any type, cut on the diagonal into ¼-inch pieces
4 cloves garlic, chopped
Half an onion, diced
3 (15-oz.) cans cannellini beans, drained or 3 cups cooked dried beans {see recipe below}
1 teaspoon dried Italian seasoning
1 Large Head Escarole, chopped
1 Cup Chicken Stock
Salt to taste
1 teaspoon Calabrian Chili Paste
Freshly Grated Parmesan Cheese

Directions

Wash the escarole well. Drain in a colander until needed/

Heat the oil in a large wide pot over medium-high heat. Add the sausage and cook until brown all over, 12–15 minutes. Using a slotted spoon, transfer sausages to a plate, leaving fat in the pot.

 

Reduce heat to medium-low, add onion and garlic, and cook for 3 minutes.

Add beans and their liquid, increase heat to medium-high, and add the chopped escarole. Cook until the greens are wilted and tender, about 10=15 minutes.

Add the browned sausages, chili paste, Italian seasoning, and salt to taste. Reduce heat to medium-low and simmer briefly. Serve with grated cheese and Italian bread.

 

How I Cook Dried Beans

Ingredients

8 ounces (1 cup) of dried beans
1 tablespoon chicken bouillon powder
1 small onion, cut in half
2 garlic cloves, lightly smashed
3 to 4 fresh thyme sprigs or ½ teaspoon dried
1 bay leaf
½ teaspoon kosher salt, or to taste

Directions

Place the beans in a large saucepan, add enough cool water to cover by 1½ inches, and soak overnight at room temperature. Discard any beans that are broken, off-colored, or floating.

Add the bouillon, onion, garlic, thyme, and bay leaf. Bring to a low boil over moderate heat, then reduce the heat to low. Cook the beans at a bare simmer until they are just tender but not mushy, about 1 hour–they should hold their shape; do not allow them to boil, or they will become tough. Halfway through the cooking time, stir in the salt.
Remove the onion, thyme, and bay leaf. Use the cooked beans and their liquid in your recipes.


Posted by in Beans, cannellini, escarole, Healthy Italian Cooking, onion, Sausage