CANNELLINI BEANS AND ITALIAN SAUSAGE
The great flavors and healthy qualities of this beloved Italian bean are made even more delicious with this Johnsonville recipe. The vegetables in this hearty dish make it healthy, the Johnsonville Italian Sausages, make it to die for.
Provided by Food Network
Time 2h30m
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours.
- Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves.
- In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.
- Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
- * To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
- * mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.
CHARD AND BEANS WITH CHICKEN SAUSAGE
The tender stems on Swiss chard are an edible, crisp and juicy bonus to the leaves and just need a few minutes of cooking to soften in this easy weeknight dinner. Leaving some of the starch on the canned beans adds silky texture to the juices that come from the chicken sausage and gently thickens them as well.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425˚ F. Line a baking sheet with foil. Toss the sausages with 1 teaspoon olive oil on the pan and bake, turning occasionally, until browned and heated through, about 15 minutes.
- Meanwhile, slice the chard stems and roughly chop the leaves. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chard stems and leek and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes.
- Add the beans and garlic to the skillet and cook, stirring, until softened, about 1 minute. Gradually add the chard leaves, stirring to wilt. Add the heavy cream and chicken broth and simmer until the vegetables are soft and the beans are creamy but not soupy, about 3 minutes, adding a few splashes of water if the pan seems dry. Remove from the heat and stir in the vinegar; season with salt and pepper.
- Divide the beans and greens among shallow bowls. Slice the sausages and add to the bowls; sprinkle with the parsley.
Nutrition Facts : Calories 490, Fat 31 grams, SaturatedFat 10 grams, Cholesterol 127 milligrams, Sodium 1822 milligrams, Carbohydrate 30 grams, Fiber 9 grams, Protein 25 grams, Sugar 10 grams
CANNELLINI BEAN AND SAUSAGE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
CANNELLINI BEAN SAUTE
This is an Emeril recipe that I modified to my tastes. It's really easy and a great side dish if you want to stray from the same old rice or potatoes. I usually cook chicken breasts in the pan first and use the oil/drippings as my starting base.
Provided by DreamoBway
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat.
- Add onion and garlic, and cook until soft and fragrant, about 2 minutes.
- Add beans, lemon juice, salt, pepper, italian seasonings, and a splash of white wine, and cook, stirring until softened and warmed through and liquid has reduced, about 3 minutes.
- Serve warm with a sprinkle of parmesan cheese.
Nutrition Facts : Calories 392.1, Fat 10.9, SaturatedFat 1.6, Sodium 304.3, Carbohydrate 55.1, Fiber 13.6, Sugar 1.3, Protein 20.9
CANNELLINI BEAN AND SAUSAGE STEW
This recipe is amazing, and comes from Kalyn at Kalyn's Kitchen. It could be made with any kind of sausage really, however I used a smoked turkey and it turned out so well, even the kiddos ate it up!!
Provided by JessaHan
Categories Stew
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If using dried beans, soak overnight, discard soaking water. Add beans to pot, cover with water by several inches. Add 1/2 onion (coarsly chopped), and 3-4 bay leaves. Simmer until soft (about 45 minutes). When done, drain in sink.
- While beans are cooking, cut sausage in half lengthwise, then cut into half-moon slices. Heat 1 tsp olive oil in heavy Dutch oven, sauté sausage until browned, about 5 minutes. When done, remove to bowl.
- Add chopped onion to pot, sauté for 2 minutes, adding more oil if necessary. After 2 minutes, add chopped garlic and sauté for another 2 minutes.
- Add tomatoes and juice, dried oregano, dried marjoram, and chicken stock to pot with onions and garlic. Add sausage back to pot and cook at a low simmer about 30 minutes.
- After 30 minutes, add drained beans and simmer 15 minutes more. (If the mixture seems too dry at this point, add a bit more chicken stock.).
- Add chopped basil and balsamic vinegar and simmer 5 minutes more. Taste, and add salt and pepper as needed.
- Serve hot with freshly grated parmasean (Romano works nicely as well).
Nutrition Facts : Calories 210.8, Fat 4.7, SaturatedFat 0.9, Cholesterol 3.6, Sodium 700.4, Carbohydrate 32, Fiber 8.6, Sugar 8.9, Protein 11.2
TUSCAN SAUSAGE, SPINACH AND CANNELLINI BEANS
If you like spinach, you will like this easy, comfort food type casserole. The addition of the lemon and nutmeg helps give it a nice, fresh taste. It is important to squeeze as much liquid from the spinach as possible. I sometimes use a leftover croissant to make the breadcrumbs. This goes nicely with a Caesar salad.
Provided by Snow Pea
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Brown sausages in oil till done, drain and slice into rounds.
- In large bowl, combine sausage, spinach, beans, onion, cream, 1/4 cup of the Parmesan cheese, lemon peel and juice, nutmeg, and salt and pepper.
- Turn mixture into a greased 2 qt casserole.
- In small bowl, mix bread crumbs, remaining 1/4 cup cheese, garlic and melted butter.
- Sprinkle on top of casserole.
- Bake uncovered 35 minutes, or until heated through.
ITALIAN SAUSAGE SOUP WITH CANNELLINI BEANS
This Italian sausage soup with cannellini beans is a family favorite and perfect for a cold winter day.
Provided by Danielle
Time 1h15m
Yield 10
Number Of Ingredients 23
Steps:
- Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
- Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
- Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
- After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.
Nutrition Facts : Calories 483.3 calories, Carbohydrate 48.6 g, Cholesterol 37.2 mg, Fat 21.1 g, Fiber 10.5 g, Protein 25 g, SaturatedFat 6.9 g, Sodium 2477.4 mg, Sugar 8.2 g
CANNELLINI BEANS & ITALIAN SAUSAGE
The great flavors and healthy qualities of this beloved Italian bean are made even more delicious with this Johnsonville recipe. The vegetables in this hearty dish make it healthy, the Johnsonville Italian Sausages, make it to die for.
Provided by Johnsonville Sausage
Categories Pork
Time 8h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, pour beans, add water to a level of 3 inches above beans and soak for 6 hours or overnight.
- Drain.
- Place beans in a soup kettle or Dutch oven; add 7 cups of water, 5 sage leaves and tomato. Bring to a boil; reduce heat and simmer uncovered for 1-1/2 to 2 hours or until beans are almost tender.
- Drain and reserve beans; discard liquid, sage and tomato.
- In a large saucepan, heat oil over medium heat.
- Add garlic, remaining sage, onions, carrots, celery, red pepper flakes and sauté until tender. Add beans, crushed tomatoes, stock, salt and pepper.
- Cover, reduce heat to low, continue to cook for 15-20 minutes.
- Meanwhile in a large skillet, prepare sausages according to package directions.
- Drain.
- Cut sausage links into thirds.
- Just before serving, gently stir mascarpone cheese into beans. Spoon prepared beans into individual bowls and top with sausage pieces.
- Garnish with additional fresh sage. Serve.
- *1/3 cup cream cheese, cubed, may be substituted for mascarpone cheese.
Nutrition Facts : Calories 263.3, Fat 7.9, SaturatedFat 1.2, Cholesterol 1.4, Sodium 603.5, Carbohydrate 37, Fiber 13.4, Sugar 3.5, Protein 13.4
SAUSAGE & CANNELLINI BEAN SOUP
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 232 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 837mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 17g protein.
PAPRIKA CHICKEN WITH CANNELLINI BEANS, QUICK & EASY
I found this recipe in a local paper, made this for dinner last night, served over white rice and was most impressed. Very quick & easy to make and so tasty!!! The recipe says to use full fillets, which I did, but I think that diced chicken would be better and will use that next time.
Provided by Mandy
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pan.
- Sprinkle chicken with paprika and fry about 8 min, skin side down or until crisp, Turn chicken over and cook 5 mins (if using diced chicken just saute till golden) Remove from pan and keep warm.
- Add onion, garlic and chorizo to pan and cook 5 mins,.
- Stir in tomatoes, beans stock and wine.
- Return chicken to pan and bring to the boil, reduce heat and simmer 2-3 mins, ( a bit longer if you want the sauce reduced more).
- Season to taste if you like.
- Add lemon juice and parsley and serve.
Nutrition Facts : Calories 643.9, Fat 33.4, SaturatedFat 9.5, Cholesterol 120.1, Sodium 955.6, Carbohydrate 32.5, Fiber 10.3, Sugar 7.7, Protein 47.6
KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP
Provided by Bev Weidner
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
- Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
- Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.
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