SKILLET SAUSAGES WITH BLACK-EYED PEAS, ROMANO BEANS, AND TOMATOES
Fresh, in-shell black-eyed peas have a nutty flavor and cook quickly. You'll find them at farmers' markets in late summer. You can also buy shelled ones in the produce section of many supermarkets and from melissas.com. Flat green beans known as Romano (or Roma) beans are also found at farmers' markets. If you can't get them, string beans are a fine substitute.
Provided by Jeanne Thiel Kelley
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large deep skillet or pot over medium heat. Add sausages and cook until browned and thermometer inserted horizontally into Italian sausages registers 165°F, turning occasionally, about 12 minutes. Transfer sausages to plate. Add onion to skillet; sprinkle with salt and cook until tender and beginning to brown, about 4 minutes. Add garlic; stir 30 seconds. Add broth and peas; cover and cook until peas are almost tender, about 12 minutes. Add beans; cover and simmer until beans are almost tender, about 4 minutes. Add tomatoes; cook uncovered until tomatoes begin to burst, about 2 minutes. Add thyme and sausages with any accumulated juices. Cook until sausages are heated through, peas and beans are tender, and liquid coats back of spoon, 3 to 4 minutes. Season to taste with salt and pepper. Spoon vegetable mixture into large shallow bowl. Arrange sausages over and serve.
BEST EVER BEANS AND SAUSAGE
When my wife asks what she should make for a gathering, she's always told to bring this-and a couple of copies of the recipe! - Robert Saulnier, Clarksburg, Massachusetts
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.
Nutrition Facts : Calories 316 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (19g sugars, Fiber 9g fiber), Protein 13g protein.
BEANS AND SWEET ITALIAN SAUSAGE
Make and share this Beans and Sweet Italian Sausage recipe from Food.com.
Provided by Dancer
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
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 SAUSAGE, TOMATO AND WHITE BEAN SOUP
This was in AJC 30 minute challenge: only five ingredients and ready in 30 minutes. It said 4 servings, but next time will double for the 4 of us (I want leftovers). It was absolutely delicious. I used Turkey sausage. Plus I used 1/2 lb. turkey bacon as I only had 1/2 lb. sausage!
Provided by Thellie
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In stock pot over medium heat, crumble sausage and cook until no longer pink. If necessary, drain all but 1 tablespoon fat.
- Add onion and saute until softened.
- Add chicken broth, cannellini beans and tomatoes.
- Stir to combine.
- Cover and simmer for 10 to 15 minutes or longer if you need to.
- Enjoy a quick and easy but really delightful meal.
- Serve with crusty bread and fruit salad; I had apples and grapes sprinkled with fresh lemon juice in refrigerator.
Nutrition Facts : Calories 522.5, Fat 12, SaturatedFat 4.4, Cholesterol 59.4, Sodium 1124.9, Carbohydrate 64.2, Fiber 14.8, Sugar 5.8, Protein 42.6
HERBED WHITE BEAN AND SAUSAGE STEW
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams
BEANS AND SAUSAGE WITH POLENTA (LIDIA BASTIANICH)
Make and share this Beans and Sausage With Polenta (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse beans and soak them in plenty of cold water for 8 hours or overnight.
- Drain and place the beans in a 4-quart saucepan with fresh cold water, covering them by an inch or more, along with the 4 bay leaves and 2 tablespoons oil.
- Bring to a boil, partially cover the pot, and adjust the heat to maintain a bubbling simmer.
- When the beans are almost tender, but still slightly undercooked, after about 40 minutes, remove from the heat; drain through a colander.
- Stir in the 1/2 teaspoon salt and let cool; discard the bay leaves.
- Add 4 tablespoons olive oil into the wide saucepan, scatter the bacon pieces into it, and set over med-high heat.
- Cook, stirring, until the bacon starts rendering fat, then drop in the sausages; let them sizzle and begin to brown.
- Add the chopped onion and the two bay leaves, and stir them around the pan bottom; meanwhile, keep rolling over the sausages so they color on all sides.
- Cook for several minutes to allow the onion and meat to caramelize, then clear a space on the pan bottom and drop in the tomato paste.
- Stir it in the clear spot for a minute, until sizzling, then spread the paste all around the pan, stirring and tumbling the sausages so they are coated.
- Pour the red wine vinegar into a clear space in the pan, let it sizzle and evaporate for a few minutes, then stir and tumble everything again.
- Pour 1 cup of hot water into the saucepan, increase the heat, and deglaze the caramelization as the water bubbles.
- Pour in the crushed tomatoes and stir well.
- Rinse the tomato containers with a second cup of water, and pour that in too.
- Season with 1/2 teaspoon salt, stir everything together, and bring to a boil.
- Keep the tomato sauce bubbling gently for about 10 minutes, then spill the beans into the pan; stir in the beans while the sauce returns to a boil.
- Stir in the water, if needed, so the sauce is loose and nearly covers the sausages and beans.
- Cook at a gentle boil, stirring now and then, until the beans are tender and the sauce has nicely thickened, 10 minutes or more (add water if the beans need longer cooking; or, if the sauce seems too loose, reduce it quickly over high heat).
- Turn off the heat, and adjust the seasonings with salt and pepper.
- Cover the pan to keep the beans warm until the polenta is ready to serve.
- Assemble individual portions in warm wide pasta bowls; first dip a large spoon in water, and with it scoop up polenta and mound it in each bowl.
- Spoon over a generous helping of beans in sauce, and lay a sausage on top.
- Drizzle with olive oil, grind on more black pepper, and serve immediately.
Nutrition Facts : Calories 684.7, Fat 37, SaturatedFat 9.9, Cholesterol 47.3, Sodium 1671.5, Carbohydrate 55.2, Fiber 20.5, Sugar 6.2, Protein 35
ROMANO TAMANI'S BEANS AND SAUSAGE
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make a bouquet garni with the thyme, parsley and one of the bay leaves by tying them up together in a bundle. Pour the chicken stock into a large pot, add the bouquet garni and bring to a boil over high heat.
- Add the beans, return to a boil, reduce heat and simmer, covered, until beans are tender, about 45 minutes. Remove the bouquet garni, and strain the beans. Reserve the liquid.
- Meanwhile, melt the butter with the olive oil in a pan over high heat. Reduce heat to medium, add the celery, the carrot, the onion, the remaining bay leaf and the cloves, and saute until the vegetables are softened, about 10 minutes.
- Squeeze the juice from the tomato into the pan before adding the rest of it in one piece. Cook 2 more minutes, remove from heat and remove the cloves and bay leaf. Combine with the beans.
- Crowd the sausages into a small pan, and cook over medium-low heat, rotating frequently, until brown in the center, about 45 minutes. Break some of the larger pieces of sausage with a spatula before adding them and their juices to the bean mixture, adjusting with salt and about 1 cup of the reserved bean cooking liquid. Serve with polenta.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 1246 milligrams, Sugar 4 grams, TransFat 0 grams
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