Sweet Italian Sausages with Braised White Beans and Kale

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Last month, Joe and I spent a week in Puglia, Italy, the region on the heel of Italy’s “boot.” We ate countless bowls of seafood pasta, almost a whole wheel of the local, firm ricotta, and tried so many varieties of pasticiotto, Puglia’s famous cream-filled cakes, that I went through serious withdrawal when we got home. But for me, one of the most memorable things we ate on the trip was actually in Rome, where we spent a weekend before flying home.

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At Armando Al Pantheon, a restaurant a stone’s throw from the Pantheon that serves traditional Roman cuisine, we ordered the special of the day: braised white beans with sausages. (Along with lots of other things, as it was our last weekend in Italy). Even after all the burrata and cacio e pepe we ate, there was something about this dish in particular I found so satisfying and comforting.

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It was incredibly simple- white beans braised with tomatoes and herbs and served with roasted sausages- but it had so much flavor. It was the kind of thing I could see myself eating fall and winter long, with a big glass of wine and some crusty bread to mop it all up. I couldn’t wait to play around with this idea at home to see if I could come up with my own version.

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One thing I knew from the start is that I wanted to try using canned beans. Cooking the beans from scratch would be more authentic, but there’s no way I am ever going to remember to soak beans overnight. It’s just not happening. I also wanted the dish to be quick, easy, and able to be made last-minute on a weeknight.

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This recipe calls for browning the sausages in a Dutch oven, and then finishing them in the oven. I use the some of fat from the sausage to cook the onions and garlic, which I braise along with the beans, Tuscan kale (my own sneaky addition of something fresh and green), tomatoes, chicken stock, white wine and a big sprig of rosemary. If you want to go lighter, you can make this with chicken or turkey sausage. Just be sure if you’re using chicken sausage that you find a butcher that sells them uncooked. You don’t want the precooked, flavored chicken sausages for this recipe.

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This is the dinner to make when you feel like winding down and stirring something simple and comforting after a long day. The recipe calls for a half cup of white wine, so you might as well just finish the bottle, right?

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Sweet Italian Sausage with Braised White Beans and Kale


Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound sweet Italian sausages
  • 1 Vidalia onion, cut in half through the stem and thinly sliced crosswise
  • 3 small garlic cloves, smashed
  • ½ cup dry white wine
  • 2 (15.5-ounce cans) cannellini beans, such as Goya, drained and rinsed
  • 3 cups chopped Tuscan kale, lightly packed (about 1 small bunch), see note
  • 1 cup canned crushed tomatoes
  • 1 ½ cups low-sodium chicken stock, such as College Inn
  • 1 fresh rosemary sprig
  • kosher salt and freshly ground black pepper
  • freshly ground Parmesan cheese, for serving
  • rustic country bread, for serving

Directions

Preheat the oven to 425 degrees.

Heat the olive oil over medium-high heat in a medium, heavy pot or Dutch oven. Add the sausages and cook for 10 minutes, turning occasionally to brown them evenly. Transfer to a sheet pan and roast for 10-15 minutes, depending of the size of the sausages, until cooked through and no longer pink inside. Set aside.

Meanwhile, drain any excess fat from the pot, leaving only a thin coating of oil on the bottom. (Or, if the pot looks dry, add a splash of olive oil.) Add the onions and garlic and cook over medium-low heat for 10 minutes, until the onions are browned and translucent. Add the wine and cook until reduced by half. Add the beans, kale, tomatoes, chicken stock, rosemary, and 1 teaspoon salt and bring to a boil.  Lower the heat and cook at a full simmer for 35 minutes, stirring occasionally.

Discard the rosemary sprig and any large pieces of garlic. Using the back of a wooden spoon, press of some of the beans against the side of the pot to lightly mash them. Do this about 4 or 5 times until the sauce has thickened slightly. Add ½ teaspoon salt and ¼ teaspoon pepper, stir to combine, and then place the cooked sausages on top of the beans. Simmer for 3 more minutes, until the sausages are warmed through.

To serve, spoon some of the beans into the bottom of a shallow bowl or deep plate. Top with a sausage and sprinkle with Parmesan cheese. Serve hot with bread on the side.

Note: To remove kale leaves from the stems, lay the leaves flat on a cutting board and cut down both sides of the center rib, discarding the rib.