RadioBDC Logo
Elevate | St. Lucia Listen Live
 
 
< Back to front page Text size +

Faster than baked beans, but still nice and beany

Posted by Sheryl Julian  November 2, 2010 03:28 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

sausagesbeans.jpg

When the nights get chilly, I want something stewy, beany, and hot. It's my New England heritage, I guess. This dish is made with turkey sausages, which are browned first, then simmered briefly with canned beans and canned plum tomatoes. It's a 30-minute meal and just right for -- tonight!

Sausages and beans

Serves 4

 

6 hot and sweet turkey sausages (total 1 1/2 pounds)

2 tablespoons olive oil

1 can (1 pound) Italian plum tomatoes, crushed in a bowl

Salt and pepper, to taste

2 cans (15 ounces each) white beans, with their liquid

1 cup water

2 tablespoons chopped fresh oregano

 

1. Prick the sausages well all over. In a deep skillet, heat the oil and when it is hot, add the sausages. Cook without moving for 2 minutes. Turn and brown the other sides for 2 minutes more. Remove the sausages from the pan.

2. Add the plum tomatoes and cook, stirring, for 1 minute. Add salt, pepper, white beans and their liquid, and water. Bring to a boil. Return the sausages to the pan. Sprinkle with 1 teaspoon of the oregano. Cover and simmer for 10 minutes, turning the sausages once.

3. Remove the sausages from the pan and slice each on the diagonal into thirds. Return them to the sauce. Taste it for seasoning and add more salt and pepper, if you like. Sprinkle with the remaining oregano. Sheryl Julian

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
Required
Required
archives