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Faster than baked beans, but still nice and beany

Print | Comments () Posted by Sheryl Julian November 2, 2010 03:28 PM

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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

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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.

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