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Cannellini Beans With Italian Sausage
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Rating: 4.1/5 (35 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 405
% Daily Value**
Total Fat 29g
Saturated Fat 10g
Unsaturated Fat 3g
Cholesterol 60mg
Sodium 855mg
Total Carbohydrate 17g
Dietary Fiber 6g
Sugars 1g
Protein 20g
Vitamin A  5%Vitamin C  9%
Calcium  6%Iron  17%
Potassium  16%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cannellini Beans With Italian Sausage

Date Added: September 13, 2016
This is the recipe to make for those in the family that say they dont like beans. With garlic and sage seasoning and the flavorful sausage, you just cant go wrong by making this dish. Its filling and delicious as a meal or side dish.


1 tablespoon Olive Oil
3 Italian Sausages Hot
3 Sweet Italian Sausages
4 Garlic Cloves minced
1 teaspoon Dried Sage
8 oz Italian Plum Tomatoes drained and coarsely chopped can
16 oz Cannellini Beans can rinsed and drained
Salt to taste
Pepper to taste
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1. Heat oil in an oven proof, flameproof medium casserole and saute sausages 15 minutes.

2. Drain off excess fat. Add garlic and sage and saute until garlic is golden.

3. Cool and slice sausages into 1 1/2 inch pieces.

4. Add tomatoes and beans and simmer until well cooked, about 15 minutes, stirring occasionally.

Comments on Cannellini Beans With Italian Sausage Recipe:

Posted by a Visitor - March 26, 2012
I had the three basic ingredients and cooked the sausage with onions and garlic, added chicken stock and simmered for 5 minutes. I then added canned cannellini beans, and simmered another 5 minites, then chopped tomatoes, fresh parsley and basil. I boiled some Barilla cut spaghetti and added to the sausage/bean/tomato mix. Simmered for about 5 minutes and served with grated romano cheese. Very yummy!
Posted by a Visitor - November 08, 2009
Italians, especially Romans, pair lentils with sausages. Its more balanced flavor. Italian beans are usually cooked with what called an "odori" an aromatic mixture of sautéed celery, parsley, carrots, onions and garlic. I guess one could cook sausages with cannellini but dried beans, after soaking overnight, are better. If you have time, add the beans unsoaked to an odori and cook slowly for an hour or two. Instead of water, use chicken stock. For lentils and sausages, use beef stock for a particularly hearty meal. Add a bay leaf. (Turkish are the best if you can find them.)
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Beans, Tomato, Garlic, Beef, Olive Oil allergies.
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