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Tuscan Braised Cannellini Beans with Sausage

Tuscan Braised Cannellini Beans with Sausage is a slow-cooked sauce, which produces beans with deep, rich flavor. Pair with Italian sausages for a homey, stick to your ribs satisfying meal.



Prep Time10 minutes
Cook Time50 minutes
Soaking Beans8 hours
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: Beans, Sausage
Servings: 4
Author: Amy

Equipment

  • Dutch Oven

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 pounds Italian sausages cut into halves (I used Tuscan Italian Sausage)
  • 4 garlic cloves minced
  • 1 red onion diced about 1 cup
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh sage chopped
  • ¾ cup chicken broth
  • 1 cup marinara sauce
  • 2 cups cooked cannellini or navy beans either fresh or canned
  • 1 cup of the water in which you have cooked the fresh beans or 1 cup of water from the canned beans
  • 1 rind of parmesan cheese
  • 1 tablespoon parsley chopped
  • 2-3 tablespoons grated parmesan cheese

Instructions

  • In a large sauce pan or dutch over heat 2 tablespoons olive oil over medium high heat.
  • Add sausage and brown on all sides. You are not cooking through, just browning and releasing some of their juices.
  • Once browned, remove and set aside.
  • Lower heat to medium and add garlic and onion to the pan. Add more olive oil if needed.
  • Add herbs stirring until onion softens. About 2-3 minutes.
  • Add sausage and any juices back to the pan, as well as chicken broth, cook 2-3 minutes.
  • Add marinara, water and beans. Bring to a boil, then lower to simmer and add parmesan rind. Cook uncovered for 40 minutes.
  • Stir consistently to prevent beans and parmesan rind from stickling to pan.
  • Sauce will thicken and reduce down.
  • Serve topped with grated parmesan, parsley and a drizzle of olive oil.