Italian White Beans Sausage Salad Food

ITALIAN WHITE BEANS & SAUSAGE SALAD

Steps:

• Saute sausage 8 minutes or until cooked through.
• Drain well.
• In a large bowl, whisk mustard& vinegar.
• Whisk in the oil.
• Add remaining ingredients and toss well.
• Chill until ready to serve or serve immediately.

BEANS AND SWEET ITALIAN SAUSAGE

Steps:

• Put the olive oil and garlic in a heavy saucepan that will hold the sausage in a single layer.
• Place it over medium-high heat and saute the garlic cloves until lightly browned on all sides.
• While garlic is browning, coarsely chop the fresh sage.
• When the garlic has browned, discard it.
• Add the sage to the pan and cook, stirring, for about 1 minute.
• Add the tomatoes and beans.
• Season with salt and pepper.
• Add the sausage.
• When tomatoes begin to bubble, turn the heat down to medium-low.
• Cover the pan and cook at a gentle simmer until the sausages feel tender when pricked with a fork, about 20 minutes.
• Check the pan occasionally and add a little water if all the liquid evaporates before the sausages are done.

ITALIAN WHITE BEAN AND SAUSAGE STEW

Steps:

• Soak beans in cold water, 8 hours to overnight.
• Drain beans and set aside.
• Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
• Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
• Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
• Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
• Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

HERBED WHITE BEAN AND SAUSAGE STEW

Steps:

• Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
• When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

ITALIAN CHICKEN SAUSAGE AND BEAN STEW

Steps:

• Heat oil in medium saucepan on medium heat. Add sausage; cook 2 min. Stir in carrots, mushrooms, onions and celery; cook 4 to 5 min. or until sausage is browned and vegetables are crisp-tender, stirring frequently.
• Add flour; cook and stir 1 min. Gradually stir in broth and milk. Add salad dressing mix and beans; mix well.
• Bring to boil; simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Serve topped with bacon bits.