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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.

Course Main Course, Side Dish
Cuisine Italian
Keyword Beans, Sausage
Prep Time 10 minutes
Cook Time 50 minutes
Soaking Beans 8 hours
Total Time 1 hour
Servings 4
Author Amy


  • 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


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