Sausage and White Beans

Serves 1
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Directions

  1. 1Small dice one Spanish onion and two bell peppers.
  2. 2If using link sausage, remove it from the casing. Break up the sausage and cook it until browned, about 3 to 4 minutes.
  3. 3Remove the cooked sausage to a flat surface or plate, and remove as much or as little fat as desired.
  4. 4Season the sausage with a light pinch of salt.
  5. 5Cook the diced vegetables for about 5 to 6 minutes.
  6. 6Add the beans and cooked sausage back into the pan.
  7. 7Add minced garlic.
  8. 8Pour in two cups of chicken or vegetable stock (or water, or liquid from canned beans).
  9. 9Reduce the liquid by about half to create a saucy stock.
  10. 10Taste everything and add any additional salt or pepper as needed.
  11. 11To enhance the dish, add hand-torn basil, parsley, a shot of sherry vinegar, and about a tablespoon of cold butter.
  12. 12Allow the butter to slowly melt, creating a luxurious broth.

Ingredients

  • 1 Spanish onion, small diced
  • 2 bell peppers
  • 1.5 lb hot Italian sausage (or any preferred sausage, removed from casing if not loose)
  • 1.5 cup Great Northern beans (cooked or canned)
  • 2 cloves garlic, minced
  • 2 cups chicken or vegetable stock or water
  • 1 pinch kosher salt
  • hand-torn basil
  • parsley
  • shot sherry vinegar
  • 1 tablespoon cold butter
  • pepper

Equipment

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

Tips

  • When starting, buy pre-cut vegetables if available and focus on making something edible.
  • Practice knife skills over time.
  • Don't overthink mincing garlic; use a microplane, garlic press, or box grater.
  • Remove sausage from casing if using links instead of bulk sausage.
  • Season food as you go.
  • Add minced garlic after onions and peppers to prevent burning, or add it separately.
  • If you don't have stock, use water.
  • Always taste everything and adjust seasonings.
  • Use fresh herbs at the end to finish a dish.