Ingredients:
1 (22 1/2 ounce) cans cannellini beans, drained
2 tablespoons extra virgin olive oil
3 cloves garlic, lightly crushed and peeled
1 tablespoon fresh sage leaves
1 1/4 cups canned whole peeled tomatoes, coarsely chopped ( with their juice)
salt
freshly ground black pepper
1 lb sweet Italian sausage links, thickly sliced
Directions:
Put the olive oil and garlic in a heavy saucepan that will hold the sausage in a single layer.
Place it over medium-high heat and saute the garlic cloves until lightly browned on all sides.
While garlic is browning, coarsely chop the fresh sage.
When the garlic has browned, discard it.
Add the sage to the pan and cook, stirring, for about 1 minute.
Add the tomatoes and beans.
Season with salt and pepper.
Add the sausage.
When tomatoes begin to bubble, turn the heat down to medium-low.
Cover the pan and cook at a gentle simmer until the sausages feel tender when pricked with a fork, about 20 minutes.
Check the pan occasionally and add a little water if all the liquid evaporates before the sausages are done.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.