Italian sausage and bean casserole
- 1 lb 2 1/2 cups dried cannellini/white kidney beans
- 4 fresh bay leaves
- 1 tablespoon olive oil
- 8 Sweet Italian sausages
- 4 garlic cloves grated or finely chopped
- 1 tablespoon fresh rosemary chopped
- 2 tablespoons tomato puree
- 1 pound 4 Roma tomatoes chopped
- 1/4 teaspoon red pepper flakes more if you like it spicier
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated black pepper
Add the beans to a large bowl and cover with 8 cups cold water. Cover with a towel for 8 hours to overnight.
After soaking, bring a large pan of 10 cups water to a boil, add 2 bay leaves and a sprig of rosemary. Bring to a simmer and cook, uncovered for 50 minutes or until tender. Making sure the water line stays well above the beans, add more water if needed.
Twenty minutes before the beans are done, heat a heavy pan with lid over medium heat and add the olive oil. Brown the sausages until brown on all sides, remove.
To the same pan, turn the heat to low and add garlic and rosemary, do not allow to brown.
Immediately stir in the tomato puree, tomatoes, red pepper flakes, salt, pepper and 2 bay leaves. Cover and simmer for 10 minutes.
After 10 minutes add the beans,and stir to mix well. Nestle the sausages into the beans and simmer for a further 10 minutes, covered.
Calories: 207kcal | Carbohydrates: 32g | Protein: 11g | Fat: 4g | Cholesterol: 1mg | Sodium: 321mg | Potassium: 775mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1035IU | Vitamin C: 19.3mg | Calcium: 56mg | Iron: 3.2mg