Sausage With White Bean and Tomato Ragout
Serves 4| Hands-On Time: | Total Time:
- 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
- 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.
- 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.
- 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.
To make ahead, cool the ragout to room temperature and divide among resealable containers. Refrigerate for up to 3 days. When ready to eat, cook, covered, stirring occasionally, until heated through, 10 to 15 minutes, adding more water if it seems too thick.