This is a dead simple recipe for, you guessed it, Italian sausage and beans in tomato sauce. It’s a modified version of my red sauce rigatoni, which you can check out here, but I’m obviously using beans instead of pasta. Its cozy, quick and perfect for a weeknight winter meal.
The main seasoning for this dish is from the sausage. It’s your shortcut for flavor, so like I mention in just about every recipe, get the best quality you can. You’re only using three ingredients so get good ones. And, feel free to experiment with the beans, I used giant white beans but any white bean, borlotti bean or even a chic pea would be good. Use what you have and what you like.
It’s your shortcut for flavor, so like I mention in just about every recipe, get the best quality you can.
Sausage and Beans
with tomato sauce
- 1 lb Hot Italian Sausage
- 28oz can tomatoes – I recommend Bianco DiNapoli
- 1c dried beans or 1 can cooked beans
- Parmigiano or Locatelli
- Olive Oil
- Crusty Bread
If you’re using dried beans get them soaking and cooked before you start. If you’re not in a dried bean kinda mood, grab a can, drain it, rinse it. Done.
Next, brown your sausage over medium heat. You want it to cook slowly here so the fat starts to render and it gets nice and golden brown on both sides. After your sausage is browned, add in your tomatoes and beans. If using whole canned tomatoes like I did, squeeze em to break them up a bit.
Let your sausage, tomatoes and beans simmer for 20 minutes. Check for salt. I typically don’t need to add any since the sausage is usually salty enough. But you make the call here.
Now to serve it up. A good drizzle of olive oil, some Parmesan or Locatelli is a good idea, and crusty bread. Oh, and a beer would be a good bet here too!