Franks and beans. Like the manliest, out doorsy, cowboy wrangling, think of an open fire and a tin can sort of meal that exits right. Yeah well, went and chucked that out the window. One, I would take an Oscar Mayer and a can of Bush’s and call that a feast for a king, but I knew it simply wouldn’t fly. (so sad). Two, it ain’t exactly classy on the table. Now this, this is sausage and beans and class all in one bowl.
- 3 tbs olive oil
- 1 small onion chopped
- 6 garlic cloves minced
- 1 teas red pepper flakes
- 1 1/2 lbs sweet Italian sausage links divided,
- 1 15 oz can cannellini beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 1 cup dry white wine
- 1 small bunch parsley
- 1 small bunch thyme
- 2 bay leaves
- 2 cups low sodium chicken broth
- 1 tbs unsalted butter
- salt and pepper
- 6 oz pasta cooked according to package for al dente
- 2 cups fresh spinach
In a Dutch oven over medium heat, add 2 tbs olive oil and swirl to coat pan. Add the onion, garlic and red pepper flakes. Cook for 5 to minutes, until onion is softened. Meanwhile, remove casings from half of the sausages and add to the Dutch oven. Cook, breaking into bite sized pieces, until browned, about 5 minutes.
Add the beans and wine to the Dutch oven and cook about 8 minutes until wine has reduced by half. Tie the fresh herbs in a bundle using kitchen twine and add to the pot with the chicken broth. Cook, covered, for 40 to 50 minutes. Liquid will thicken. Cook the remaining sausages in a skillet while the beans cook, with the remaining 1 tbs oil over medium heat until cooked through, about 15 - 20 minutes.
Carefully discard the herbs. Mix in the butter and stir til melted.
Toss the cooked pasta and spinach in to the bean mix. Slice the sausages and serve on top. Season with salt and pepper as needed.