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. 4Prepare about a pound and a half of sausage by breaking it up and cooking it until browned for 3-4 minutes.
  5. 5Prepare about a pound and a half of sausage by breaking it up and cooking it until browned for 3-4 minutes.
  6. 6Prepare about a pound and a half of sausage by breaking it up and cooking it until browned for 3-4 minutes.
  7. 7Remove the cooked sausage to a flat surface or plate and remove as much or as little fat as desired.
  8. 8Remove the cooked sausage to a flat surface or plate and remove as much or as little fat as desired.
  9. 9Remove the cooked sausage to a flat surface or plate and remove as much or as little fat as desired.
  10. 10Give the sausage a light pinch of salt.
  11. 11Give the sausage a light pinch of salt.
  12. 12Give the sausage a light pinch of salt.
  13. 13Cook the diced vegetables for 5-6 minutes.
  14. 14Cook the diced vegetables for 5-6 minutes.
  15. 15Cook the diced vegetables for 5-6 minutes.
  16. 16Add 1.5 cups of beans (cooked or canned) to the vegetables.
  17. 17Add 1.5 cups of beans (cooked or canned) to the vegetables.
  18. 18Add 1.5 cups of beans (cooked or canned) to the vegetables.
  19. 19Return the sausage to the pan with the vegetables and beans.
  20. 20Return the sausage to the pan with the vegetables and beans.
  21. 21Return the sausage to the pan with the vegetables and beans.
  22. 22Add the minced garlic.
  23. 23Add the minced garlic.
  24. 24Add the minced garlic.
  25. 25Pour in 2 cups of chicken or vegetable stock, or water, and reduce the liquid by about half.
  26. 26Pour in 2 cups of chicken or vegetable stock, or water, and reduce the liquid by about half.
  27. 27Pour in 2 cups of chicken or vegetable stock, or water, and reduce the liquid by about half.
  28. 28Taste the dish and add salt or pepper as needed.
  29. 29Taste the dish and add salt or pepper as needed.
  30. 30Taste the dish and add salt or pepper as needed.
  31. 31If desired, add hand-torn basil, parsley, a shot of cherry vinegar, and about a tablespoon of cold butter.
  32. 32If desired, add hand-torn basil, parsley, a shot of cherry vinegar, and about a tablespoon of cold butter.
  33. 33If desired, add hand-torn basil, parsley, a shot of cherry vinegar, and about a tablespoon of cold butter.

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
  • 2 -3 garlic cloves, minced
  • 2 -3 garlic cloves, minced
  • 2 -3 garlic cloves, minced
  • 1.5 lb hot Italian sausage
  • 1.5 lb hot Italian sausage
  • 1.5 lb hot Italian sausage
  • 1.5 cup Great Northern beans
  • 1.5 cup Great Northern beans
  • 1.5 cup Great Northern beans
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 2 cups chicken or vegetable stock or water
  • 2 cups chicken or vegetable stock or water
  • 2 cups chicken or vegetable stock or water
  • hand-torn basil
  • hand-torn basil
  • hand-torn basil
  • parsley
  • parsley
  • parsley
  • shot cherry vinegar
  • shot cherry vinegar
  • shot cherry vinegar
  • 1 tablespoon cold butter
  • 1 tablespoon cold butter
  • 1 tablespoon cold butter

Equipment

microplane (optional)garlic press (optional)box grater (optional)plate

Tips

  • When starting to cook, buy pre-cut vegetables if easier.
  • Practice knife skills over time.
  • Don't overthink mincing garlic; use a microplane, garlic press, or box grater.
  • If using bulk or loose sausage, it means it's not in the casing; otherwise, pull sausage out of casings.
  • Season food as you go, not just at the end.
  • Add minced garlic after onions and peppers, or separately to control burning.
  • If stock is unavailable, use water.
  • Always taste everything and adjust seasoning.
  • Use fresh herbs at the end to finish a dish.