1 ½ pound pork sausages with garlicExtra Virgin Olive Oil3 cloves garlic, minced2 15 oz. cans cannellini beans, drained and rinsed2 tablespoons extra virgin olive oil1 28 oz. can diced tomatoes1 cup low-sodium chicken stockSprig of sageKosher salt and freshly ground pepperExtra virgin olive oil for drizzling
Prick the sausages with a fork. Heat a large frying pan over medium heat. Add the sausages and 1/2 cup of water and cook, turning occassionally, until the sausages are halfway cooked, about 5 minutes. Remove from the pan and cut each sausage into 2 pieces.
Warm 2 tablespoons of the olive oil in the same pan. Add the garlic and cook stirring for 30 seconds. Add the tomatoes, cannellini beans, sausages, sage sprig, and chicken stock. As soon as it is simmering, reduce the heat to medium low and simmer 30 to 40 minutes. Taste and season with salt and pepper.
To serve, ladle the beans and sausages into bowls. Garnish with a drizzle of extra virgin olive oil.
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