Sausage and White Beans

Serves 1
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Directions

  1. 1Small dice one Spanish onion and two bell peppers.
  2. 2Small dice one Spanish onion and two bell peppers.
  3. 3Small dice one Spanish onion and two bell peppers.
  4. 4Cook about a pound and a half of hot Italian sausage, breaking it up as it browns for 3 to 4 minutes.
  5. 5Cook about a pound and a half of hot Italian sausage, breaking it up as it browns for 3 to 4 minutes.
  6. 6Cook about a pound and a half of hot Italian sausage, breaking it up as it browns for 3 to 4 minutes.
  7. 7Remove the cooked sausage to a flat surface, like a plate, and you can remove as much or as little of the fat as you like.
  8. 8Remove the cooked sausage to a flat surface, like a plate, and you can remove as much or as little of the fat as you like.
  9. 9Remove the cooked sausage to a flat surface, like a plate, and you can remove as much or as little of the fat as you like.
  10. 10Give the vegetables a light pinch of salt and cook for 5 to 6 minutes.
  11. 11Give the vegetables a light pinch of salt and cook for 5 to 6 minutes.
  12. 12Give the vegetables a light pinch of salt and cook for 5 to 6 minutes.
  13. 13Add the cooked sausage back in with the vegetables.
  14. 14Add the cooked sausage back in with the vegetables.
  15. 15Add the cooked sausage back in with the vegetables.
  16. 16Add minced garlic, noting you can add it after the onions and peppers or separately to prevent burning.
  17. 17Add minced garlic, noting you can add it after the onions and peppers or separately to prevent burning.
  18. 18Add minced garlic, noting you can add it after the onions and peppers or separately to prevent burning.
  19. 19Pour in two cups of chicken or vegetable stock, or even some liquid from canned beans, or just water.
  20. 20Pour in two cups of chicken or vegetable stock, or even some liquid from canned beans, or just water.
  21. 21Pour in two cups of chicken or vegetable stock, or even some liquid from canned beans, or just water.
  22. 22Reduce the liquid by about half.
  23. 23Reduce the liquid by about half.
  24. 24Reduce the liquid by about half.
  25. 25Taste everything and add any salt or pepper as needed.
  26. 26Taste everything and add any salt or pepper as needed.
  27. 27Taste everything and add any salt or pepper as needed.
  28. 28For an enhanced flavor, add hand-torn basil, parsley, a shot of cherry vinegar, and about a tablespoon of cold butter at the end.
  29. 29For an enhanced flavor, add hand-torn basil, parsley, a shot of cherry vinegar, and about a tablespoon of cold butter at the end.
  30. 30For an enhanced flavor, add hand-torn basil, parsley, a shot of cherry vinegar, and about a tablespoon of cold butter at the end.

Ingredients

  • 1 Spanish onion, small diced
  • 1 Spanish onion, small diced
  • 1 Spanish onion, small diced
  • 2 bell peppers
  • 2 bell peppers
  • 2 bell peppers
  • 1.5 pound hot Italian sausage
  • 1.5 pound hot Italian sausage
  • 1.5 pound hot Italian sausage
  • 1 light pinch salt
  • 1 light pinch salt
  • 1 light pinch salt
  • 1.5 cup great northern beans
  • 1.5 cup great northern beans
  • 1.5 cup great northern beans
  • minced garlic
  • minced garlic
  • minced garlic
  • 2 cups chicken or vegetable stock
  • 2 cups chicken or vegetable stock
  • 2 cups chicken or vegetable stock
  • basil, hand torn
  • basil, hand torn
  • basil, hand torn
  • parsley
  • parsley
  • parsley
  • 1 shot cherry vinegar
  • 1 shot cherry vinegar
  • 1 shot cherry vinegar
  • 1 tablespoon cold butter
  • 1 tablespoon cold butter
  • 1 tablespoon cold butter

Tips

  • If you're new to cooking, consider buying pre-cut vegetables.
  • Focus on making something edible and gradually incorporate knife practice.
  • You can use a microplane, garlic press, or box grater for garlic.
  • Season your food as you go.
  • Use fresh herbs at the end to finish a dish.
  • Always taste everything and adjust seasonings.