For Christmas, I got Melanie a copy of a cookbook by her favorite author, Martha Rose Shulman, entitled Ready When You Are: A compendium of one-dish meals since I tend to prefer one dish meals anyway. We've been in a bit of a cooking rut, and so it's nice to have some new inspiration.
This dish is originally written for dried beans, and I've simplified it a bit too, so I don't feel too bad reposting it. It's super delicious - we had some leftover ziti that it went perfectly on, but I also think it could be awesome with garlic bread.
It's also nice because it's a good way to use sage - we have an extremely robust sage plant in our garden, so I even had some fresh(ish) sage as the recipe called for. It doesn't taste too sage-tacular though, it's really subtle and just part of the deliciousness.
The sausage will make difference in the flavor here, we use Hillshire Farm Turkish kielbasa because Melanie really likes it, but a good porky Italian sausage would be delicious.
Ingredients
1/2-1 pound Italian sausage, chopped or loose
1 small onion, cut fine
1 medium carrot, cut fine
1 stalk celery, cut fine
2 Tbl chopped flat leaf parsley
4-5 cloves garlic, minced
1 14oz can crushed tomatoes
1 Tbl sage, fresh if available, slivered or crumbled
2 cans cannellini beans, removed from cans, drained and rinsed
2 c. chicken broth
S&P
Preparation
Brown the sausage in the a dutch oven or similar pan. Optionally, remove until you add it back with the cannellinni beans.
Cook the onions, carrot, celery and parsley until starting to soften in the sausage fat, adding olive oil if necessary.
Add the garlic for a minute to take off the edge, then add in the tomatoes. Simmer as things mix, then add the sage, beans, sausage if you removed it, and chicken broth. Give it a grind of pepper.
Simmer for about 30 minutes for flavors to mix.
Optionally, you can add a little more sage after it's done cooking, then give it a few minutes to meld in. Adjust S&P.
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