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.
CANNELLINI BEANS WITH GARLIC AND SAGE
Provided by Lori De Mori
Categories Bean Garlic Side Vegetarian Low Cal High Fiber Fall Family Reunion Healthy Low Cholesterol Vegan Sage Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
- Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
- Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.
GREENS WITH CANNELLINI BEANS AND PANCETTA
Inspiration for this recipe came from my roomie. This is a forgiving recipe and a great way to get your greens! I eat it as a main dish, but this could easily be fit for four to six sides. Feel free to substitute different kinds of greens depending on what's in season, and use regular diced bacon instead of pancetta if desired.
Provided by Diana Moutsopoulos
Categories Side Dish Vegetables Greens
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
- In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 57.2 g, Cholesterol 9.9 mg, Fat 16.3 g, Fiber 13.9 g, Protein 19.9 g, SaturatedFat 2.9 g, Sodium 785.7 mg, Sugar 1.6 g
SAUSAGE AND CANNELLINI BEAN CASSEROLE.
Lovely warming casserole, pretty easy to make and went down a treat with the family.
Provided by libbyvenus
Time 1h15m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Grill sausages until browned. Pre heat oven to 170 degrees.
- Prepare vegetables, heat oil in a pan and add onion, garlic, celery and carrot. fry gently for about 5 minutes until soft.
- Add cannellini beans, passata and mushrooms. Sprinkle on the beef stock cube, Thyme and Basil and stir. Simmer for 5 minutes.
- Combine with sausages in an oven proof dish. Cover and cook in oven for 15 minutes, stir and cook uncovered for another 15 minutes or until browned.
- I serve this with mash and steamed broccoli but the choice is yours! Enjoy xx
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 BEANS WITH PANCETTA, FRIED SAGE, AND GRILLED SAUSAGES
Pancetta (Italian bacon) combines with aromatic fried sage to impart rich flavor to cannellini beans in this dish that's completed with a side of grilled sausages.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover; let soak overnight at room temperature.
- Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches; bring to a boil. Reduce heat, and simmer, adding more water if necessary to keep beans covered, until beans are tender (add 1 teaspoon salt after 45 minutes), about 1 hour. Drain beans; set aside.
- Heat 1 inch vegetable oil in a 4-quart heavy-bottom saucepan until it registers 365 degrees on a deep-fry thermometer. Working in small batches, fry sage leaves, turning them occasionally, until crisp, about 10 seconds. Transfer with a slotted spoon to paper towels to drain. Immediately season with salt. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Coarsely crumble two-thirds of the sage leaves; set aside. Set aside whole leaves.
- Cook pancetta in a 12-inch nonstick skillet over medium-high heat, turning once, until crisp, 1 to 2 minutes per side. Transfer with tongs to paper towels to drain. Reserve fat in skillet with heat off. Coarsely crumble pancetta; set aside.
- Preheat grill to medium. (Alternatively, heat a grill pan over medium heat until hot.) Grill sausages, turning occasionally, until cooked through, 3 to 6 minutes (cooking time will depend on size of links and whether sausages are precooked). Transfer to a serving platter; cover to keep warm.
- Add 1 tablespoon olive oil to reserved fat in skillet, and heat over medium heat until hot but not smoking. Add reserved beans and the red-pepper flakes; cook, stirring, until warm, about 2 minutes.
- Put beans in a large serving bowl, and add reserved crumbled pancetta and crumbled sage leaves, along with the truffle oil, if desired, and remaining 3/4 teaspoon salt. Season with pepper.
- Just before serving, drizzle beans with remaining 2 tablespoons olive oil, and garnish with reserved whole sage leaves. Serve with sausages.
SAUSAGES IN TOMATO SAUCE WITH CANNELLINI BEANS
This easy one-pot recipe combines meaty sausages with sweet tomato and filling cannellini beans for a hearty supper. If you like a simple sausage 'n' bean meal, then take a look at this similar idea: our roasted sausage with beans recipe.
Provided by delicious. magazine
Categories Dinner ideas for two
Time 35m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan, add the sausages and cook until golden and cooked through, turning occasionally.
- Push the sausages to 1 side, add the onion and garlic and cook for 3-4 minutes until softened.
- Add the tomatoes to the pan (swish out the can with a little water and pour that in, too). Add the sugar and seasoning and cook for 6-8 minutes, until thickened. Stir in the beans and cook for 5 minutes. Stir in the basil, if using, just before serving.
Nutrition Facts :
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
WHITE BEAN SALAD
The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
- Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.
WARM CANNELLINI BEANS WITH SAGE
The beans(you may use great northern beans instead) make their own rich sauce as they slowly simmer in their own broth with onions, fruity olive oil, and sage. For a simple, satisfying meal, serve with crusty sourdough bread and thin shavings of Parmesan cheese. Feel free to add in more veggies, like carrots, celery, etc. You may just need to add in a little more water near the end. Adapted from Fields of Greens restaurant cookbook.
Provided by Sharon123
Categories Onions
Time 1h40m
Yield 4-6
Number Of Ingredients 12
Steps:
- Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
- Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
- While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
- Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
- Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
- Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
- Enjoy!
Nutrition Facts : Calories 482.7, Fat 7.8, SaturatedFat 1.1, Sodium 45.4, Carbohydrate 78.2, Fiber 24.7, Sugar 4, Protein 25.8
HOW TO MAKE THE BEST CANNELLINI BEANS
This master cannellini beans recipe is the nutritious and inexpensive way to transform dried, shelf-stable white beans into the centerpiece of your healthy meal prep and batch cooking goals.
Provided by Heidi
Categories Main Course
Time 11h13m
Number Of Ingredients 8
Steps:
- In a large, heavy bottom pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until the garlic is fragrant and the onions soften. Add the cannellini beans with their water and the chicken stock. Add more water to cover the beans by 3 inches. Add the bouquet garni or herbs on their stems with the kosher salt. Bring to a boil. Skim off the foam and discard. Reduce the heat to medium low and cook at a gentle simmer for about 2 hours. Add more water if needed to keep the beans submerged.
- Once the beans are cooked to your desired tenderness, remove them from the heat and discard the boquet garni (or herb stems). Taste for seasoning and add more salt if needed. Serve immediately or at room temperature, and refrigerate the leftover beans in their cooking liquid for up to 1 week.
Nutrition Facts : Calories 289 kcal, Carbohydrate 37 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 932 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
CANNELLINI BEANS AND RED PEPPERS WITH SAGE
Categories Bean Side Sauté Vegetarian Quick & Easy Wheat/Gluten-Free Dinner Lunch Bell Pepper Healthy Sage Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish
Number Of Ingredients 7
Steps:
- In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.
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 Allrecipes Member
Time 8h45m
Yield 8
Number Of Ingredients 16
Steps:
- In a large bowl, pour the 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 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 saute 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, prepared 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.
Nutrition Facts : Calories 639.7 calories, Carbohydrate 17.3 g, Cholesterol 114.8 mg, Fat 51.3 g, Fiber 4.1 g, Protein 26.5 g, SaturatedFat 17.6 g, Sodium 2070.9 mg, Sugar 3.3 g
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