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Old 01-24-2009, 12:44 PM   #11
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Sure thing - it'll pop up on my e-mail notifications.
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Old 07-19-2009, 12:37 PM   #12
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The canned beans won't get over-cooked in an hour...they'll just have time to absorb flavor, and oozing some of their juices is a good thing.
I use them in a bean casserole that I make, and that's about how long I cook it.
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Old 05-27-2011, 10:06 AM   #13
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It's classic to add beans to a sausage casserole, those type of beans will absorb those lovely juices and taste super dupper!!! :)
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Old 05-27-2011, 10:54 AM   #14
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Try this recipe for Italian sausage and beans:

SALSICCIA CON I FAGIOLI PICCANTI
(Sausage and Spicy Beans)
Ingredients:
  • 2 tablespoons olive oil
  • 4 Italian sausage links
  • 2 cloves garlic, chopped
  • 1 (14½ oz) can of Italian Style diced tomatoes in juice
  • 2 dry red peppers or ¼ tsp of crushed red pepper (maybe less if you're really not into spicy!)
  • Salt and freshly ground black pepper
  • 1 (15½ oz) can of Bush's Best cannellini beans, drained and rinsed
  • 2 dried bay leaves
  • 1 handful fresh flat-leaf parsley, leaves picked and chopped
Directions:
Heat a sauté pan over medium-high heat. Add the olive oil to heat. Once hot, add the sausages and brown thoroughly on all sides. Remove the sausages to a plate and cover.
Add the garlic, and sauté one minute. With a wooden spoon, stir in the diced tomatoes. Crush the dried red peppers between your fingers and add, along with the bay leaves. Lower the flame, and cover the pan with a lid, simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency. Season with salt and pepper to taste.
Add the browned sausages and beans to the thickened tomatoes. Stir well and simmer for another 10 minutes. Add the chopped parsley before serving.
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Old 05-27-2011, 12:59 PM   #15
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Quote:
Originally Posted by Sir_Loin_of_Beef
Try this recipe for Italian sausage and beans:

SALSICCIA CON I FAGIOLI PICCANTI
(Sausage and Spicy Beans)

Ingredients:
[*]2 tablespoons olive oil[*]4 Italian sausage links[*]2 cloves garlic, chopped[*]1 (14½ oz) can of Italian Style diced tomatoes in juice[*]2 dry red peppers or ¼ tsp of crushed red pepper (maybe less if you're really not into spicy!)[*]Salt and freshly ground black pepper[*]1 (15½ oz) can of Bush's Best cannellini beans, drained and rinsed[*]2 dried bay leaves[*]1 handful fresh flat-leaf parsley, leaves picked and chopped

Directions:
Heat a sauté pan over medium-high heat. Add the olive oil to heat. Once hot, add the sausages and brown thoroughly on all sides. Remove the sausages to a plate and cover.
Add the garlic, and sauté one minute. With a wooden spoon, stir in the diced tomatoes. Crush the dried red peppers between your fingers and add, along with the bay leaves. Lower the flame, and cover the pan with a lid, simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency. Season with salt and pepper to taste.
Add the browned sausages and beans to the thickened tomatoes. Stir well and simmer for another 10 minutes. Add the chopped parsley before serving.
Mmmmm delicious!
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Old 05-27-2011, 01:35 PM   #16
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Try this recipe for Italian sausage and beans:

SALSICCIA CON I FAGIOLI PICCANTI
(Sausage and Spicy Beans)

Ingredients:
  • 2 tablespoons olive oil
  • 4 Italian sausage links
  • 2 cloves garlic, chopped
  • 1 (14½ oz) can of Italian Style diced tomatoes in juice
  • 2 dry red peppers or ¼ tsp of crushed red pepper (maybe less if you're really not into spicy!)
  • Salt and freshly ground black pepper
  • 1 (15½ oz) can of Bush's Best cannellini beans, drained and rinsed
  • 2 dried bay leaves
  • 1 handful fresh flat-leaf parsley, leaves picked and chopped
Directions:
Heat a sauté pan over medium-high heat. Add the olive oil to heat. Once hot, add the sausages and brown thoroughly on all sides. Remove the sausages to a plate and cover.
Add the garlic, and sauté one minute. With a wooden spoon, stir in the diced tomatoes. Crush the dried red peppers between your fingers and add, along with the bay leaves. Lower the flame, and cover the pan with a lid, simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency. Season with salt and pepper to taste.
Add the browned sausages and beans to the thickened tomatoes. Stir well and simmer for another 10 minutes. Add the chopped parsley before serving.
Thanks for this recipe. I just got delivery of dry cannellini beans bought on-line from Rancho Gordo (in CA, sells heirloom varieties of beans) and would love to try them out for this dish. A sub for the 15-1/2 oz. can would be, what, about 2 cups of cooked beans? As long as I cook the beans first and go from there, it should be fine, yes?
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Old 05-27-2011, 01:47 PM   #17
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Ladybird, Welcome to DC.

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