EFK Tuscan Sausage & White Beans
A rustic skillet of deeply browned Italian sausage, cannellini beans, tomatoes, rosemary, and greens simmered together into a practical one-pan family dinner.
Ingredients
<ul><li>1 1/2 lb Italian sausage</li><li>1 medium onion, diced</li><li>4 garlic cloves, minced</li><li>2 (15 oz) cans cannellini beans, drained and rinsed</li><li>1 (14.5 oz) can diced tomatoes</li><li>2 cups chicken or vegetable stock</li><li>1 tsp rosemary</li><li>3 cups fresh spinach or chopped kale</li><li>Olive oil as needed</li><li>Kosher salt and black pepper to taste</li></ul>
Directions
<ol><li>Brown the sausage well in the de Buyer pan, breaking or portioning it as appropriate. Remove excess rendered fat if needed.</li><li>Add the onion and cook until softened, then add garlic and cook briefly.</li><li>Stir in cannellini beans, diced tomatoes, stock, and rosemary.</li><li>Simmer about 20 minutes so the flavors combine and the liquid reduces slightly.</li><li>Add spinach or kale and cook until tender.</li><li>Taste and adjust salt and black pepper before serving.</li></ol>
- Brown the sausage well in the de Buyer pan, breaking or portioning it as appropriate. Remove excess rendered fat if needed.
- Add the onion and cook until softened, then add garlic and cook briefly.
- Stir in cannellini beans, diced tomatoes, stock, and rosemary.
- Simmer about 20 minutes so the flavors combine and the liquid reduces slightly.
- Add spinach or kale and cook until tender.
- Taste and adjust salt and black pepper before serving.