Stewed Sausages and Beans is a rustic and genuine dish, ideal for colder days. This recipe allows you to serve a complete main course that, when accompanied by a slice of toasted bread, easily becomes a one-pot meal. During the winter, I love using legumes in various dishes, from soups, like the bean and squash soup or lentil and potato soup, to main courses, like chickpeas with salt cod or lentils and sausage stew. These are simple, nutritious dishes that warm both the body and spirit. To prepare stewed sausages and beans, the beans – you can use fresh or dried ones – need to be pre-cooked and then added to the sausages, after cooking them a bit in a tasty tomato sauce. If you’re short on time, you can opt for canned beans: while freshly cooked ones are preferable, they provide a valid alternative to quickly make this dish. With a few ingredients and a bit of love for homemade cooking, you’ll bring a tasty dish to the table, perfect for a family dinner or with friends!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 635.62 (Kcal)
- Carbohydrates 21.70 (g) of which sugars 1.52 (g)
- Proteins 29.35 (g)
- Fat 47.90 (g) of which saturated 1.12 (g)of which unsaturated 0.21 (g)
- Fibers 7.31 (g)
- Sodium 2,058.92 (mg)
Indicative values for a portion of 340 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Preparing Stewed Sausages with Beans
If you are celiac, remember to check that the sausages are labeled “gluten-free”.
- 2.5 cups fresh Borlotti beans (or canned; or 5 oz dried beans)
- 1.3 lbs sausages
- 1/2 cup red wine
- 1.5 cups tomato puree
- to taste vegetable broth
- 1/2 onion
- 1 carrot
- 1 stalk celery
- 3 tablespoons extra virgin olive oil
- 1 pinch salt
- to taste water
- 1 sprig rosemary
- 2 leaves sage
- 1 clove garlic
- 1 pinch salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot non-stick 11 inch diameter with lid
- 1 Colander
- 1 Pan
How to Prepare Stewed Sausages and Beans with Tomato
To prepare stewed sausages and beans, start by boiling the beans as indicated in this recipe (1). If you use dried beans, remember to soak them for 12 hours. Once cooked (2), drain the beans using a colander and set aside their cooking water. This can be used instead of vegetable broth to cook the sausages and make the dish even more flavorful. Pour it into a pot that you will then place on low heat, to keep it warm and ready to use. Finely chop onion, celery, and carrot and place them in a non-stick pot along with the oil (3).
Sauté everything over low heat, then add the sausages (4). Let them brown for 2-3 minutes, turning them on all sides. Once they have taken color, increase the heat and deglaze with the red wine (5). Let it evaporate for about a minute, deglazing the cooking juices, until you no longer smell the strong alcohol odor. At this point, add the tomato puree (6) and a good pinch of salt.
Also pour in some of the beans’ cooking water (7) or some hot vegetable broth. Cover with a lid and let the sausages stew over low flame for about 15 minutes, adding more water or broth if the sauce reduces too much. After 15 minutes, the sausages will be nearly cooked(8). Then add the beans as well (9).
Extend the sauce with some bean water or broth (10) and cover again with the lid (11). Let simmer for 7-8 minutes, keeping the flame very low to prevent the beans from breaking and stirring occasionally. Then remove the lid and let it cook for another minute or two, stirring constantly, until the sauce has reached the desired thickness (12).
Serve stewed sausages and beans hot, accompanied by rustic toasted bread or some polenta.
Storage
You can store stewed sausages and beans in a glass container in the refrigerator for 2 or 3 days. When reheating them, pour them into a pot and add a little water to slightly dilute the sauce and avoid the beans from burning. Alternatively, you can reheat everything in the microwave.
Tips and Variations
Red wine gives the dish an excellent flavor and an intense color; however, if you prefer, you can replace it with dry white wine.
