Food & Wine

Beans & Sausage Bake 

BEANS

If you start with dried beans - soak 24 hours in good bottled water. Change water once or twice. 

Put the beans in a large pot. Add a handful of thyme and rosemary; season with salt and pepper. You can chop a carrot or two and throw it in, for color and interest  Simmer about 2 hours.  

Otherwise, use canned, drained and rinsed cannelloni beans. 

In another large pan, lightly brown a few garlic cloves in olive oil, together with a stalk of rosemary. You don't need to chop them up. If you have a small boiled or baked potato, mash it and throw it in (it will make the beans creamier).

Add the garlic, oil and seasonings to the beans. Taste and add salt and pepper. Keep on slow heat on the stovetop or in the oven. 

SAUSAGES

In the pan you fried the garlic, add a small amount of water to cover the sausages half-way. Simmer gently for 20 minutes until all the sausages are lightly colored. 

Move the meat to a baking tray or pan. Discard the water and grease. 

Put the sausages in a 325-350° oven, turning every 10 minutes until they are browned almost to your preference. 

Of course, you can leave the sausages intact.

Leave the entire pot in the oven, uncovered, with a couple more sprigs of rosemary so the whole kitchen fills with the aroma.