Here is a dish that is to be considered a winter classic: Sausage and beansa recipe, easy and tasty, which can be presented on the table as one of our delicious Second courses of earth, rustic and nutritious. Beans are naturally cholesterol-free but rich in fiber and lecithin, a compound that favors the emulsion of fats; they also contain vitamins and minerals, including iron, potassium, calcium, phosphorus and zinc. Those proposed in our Sausage and beans are the ‘cannellini’, one of the best known varieties; they are recognized for their white and smooth pods and a very delicate taste usually appreciated even by the little ones. Did you know that a healthy and correct diet involves the inclusion of 3 or 4 portions of legumes per week? Discover with us many other recipes to savor. Enjoy a nice energetic dish of Polenta and sausagesimple and quick to prepare and you will see that on a cold and rainy day the good mood will return!

Preparation

1

Take the dried beans and soak them for about 12 hours in water at room temperature with a handful of salt: this procedure would be better done the night before. After the time has elapsed, drain them and rinse them well under running water.

2

Take a pot and completely immerse the beans in water; the water should completely cover the legumes, then reach at least 4 cm above them. Add the salt, bay leaf, celery, garlic and possibly also a carrot.

3

Cook, taking care to put the lid on the pot, the dried beans in the microwave at 750 watts for about 35 minutes, turning them halfway through cooking. If you prefer classic cooking, take a saucepan and cook the ingredients for about 45 minutes, from when the water starts to boil.

4

At this point take a pan and pour in the extra virgin olive oil and the garlic deprived of the internal green core (in this way it will be more digestible).

5

As soon as the garlic has taken a little color, add the sausage previously cut into pieces about 4-5 cm long and deprived of the skin. Based on your tastes, you can choose the most suitable type of meat; in this case it is sweet sausage. Brown well on all sides.

6

Deglaze with half a glass of white or red wine and let it evaporate for a few minutes.

7

Add the tomato sauce to the sausage and let it cook for about 10 minutes.

8

Finally add the beans, now cooked, and leave to flavor for another 10 minutes. Stir occasionally before removing your sausage and beans from the heat and serving hot.

Accessories

• A saucepan or ovenproof dish suitable for the microwave
• Cooking pan
• A pocket knife
• Glass
• Ladle

Tips and tricks

• Serve your sausage and beans hot accompanied by a nice slice of toasted bread so as not to give up the inevitable shoe!
• If you are short on time and can’t wait for the beans to soak and cook, you can make a flash version of this recipe by making the sauce and using canned beans using about double the amount indicated.
• For those who love the spicy taste, you can add a chopped chilli pepper to the sauté.
• If necessary, the sausages can be blanched slightly before cooking them in the pan, but be careful to prick them first with the tines of a fork.
• For those who do not like it, the wine can not be used to blend the sausage, so the sauce will be less aromatic and full-bodied.
• To cut cooking times in half, the beans can be cooked in a pressure cooker.
• For a lighter version, you can easily replace the meat with a chicken sausage.

storage

Sausage and beans can be kept in the refrigerator maximum 2 daysjust heat before serving.

History

Sausage and beans is a dish that has very ancient and poor origins, it is said that it was created by peasants in the Tuscia area, the name originally indicated a vast territory that included all of historical Etruria, Tuscany, Umbria western and Upper Lazio, the “Roman Tuscia”, corresponding to northern Lazio with the ancient papal province of the Patrimony of San Pietro, up to Lake Bracciano, consequently a second typical of the cuisine Lazio.

Beans are legumes originating from Central America. The plant from which they are born is an annual climber, belonging to the legume family which also includes lentils, peas, chickpeas, lupins, broad beans, green beans, cicerchie, peanuts and soy.