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
How to Make It
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.