Sausage With White Bean and Tomato Ragout

 Sausage with White Bean and Tomato Ragout
 Con Poulos
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Serves 4
preparation
20
minutes
cooking
35
minutes

Ingredients

2
tablespoons plus 2 teaspoons olive oil
1
large onion, chopped
2
stalks celery, chopped
kosher salt and black pepper
1
tablespoon
tomato paste
1
14.5-ounce can diced tomatoes
2
15.5-ounce cans white beans (such as cannellini, great Northern, or navy), rinsed, or a heaping 1/2 cup dried white beans, soaked and cooked
1
tablespoon
fresh thyme
8
small Italian sausages (about 1 1/2 pounds)
1/4
cup
chopped fresh flat-leaf parsley leaves

Directions

  1. Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onion, celery, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, stirring occasionally, until tender, 10 to 12 minutes; stir in the tomato paste and cook, stirring, for 1 minute.
  2. Add the tomatoes (and their liquid) and break up with a spoon. Add the beans, thyme, and ½ cup water and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.
  3. Meanwhile, heat the remaining 2 teaspoons of oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Serve the sausage with the beans and sprinkle with the parsley.
Kate Merker
February 2010

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.

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