20 Comments

AMAZING GRAZING~~~~~~~ Cannellini Beans with Sausage


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I’m not sure why I planted all these small Japanese boxwoods around the birdbath. I saw them in an English garden and thought they would lend an air of civility to my casual backyard. The only thing they added was frequent trimming to keep them round. This meant lying on the ground with clippers and scooting along on hands and knees and bottom to keep them even. Then the struggle to get back up, and of course, the cleanup. It wasn’t long before the newness wore off, and I convinced Dr. A. to replace the brick in the patio, which he had removed to plant them in the first place. When our lives become busy with many things, it’s time to simplify.

The heart warming dinner we had last night is as simple as you can get, and simply delicious. The choice of sausage is up to you. Italian sausages come in three strengths of spicy. A friend of mine bought a sausage stuffing attachment for his processor, and turns out some amazing sausages. I have been told a grandfather of mine whom I never met, was a sausage maker in Grants Pass, Oregon, where he was the only butcher. I promise myself now and then to make some of my own. Maybe I got the sausage gene.

Sausage and beans

CANNELLINI BEANS WITH SAUSAGE

Remove the skin from about three Italian sausages, crumble them and brown in large pan with about 1 Tbs. olive oil. While that is browning, wash and slice the leaves of a couple pounds of Swiss Chard and cook for about 15 minutes till tender, then drain.
Heat 1/4 cup olive oil and add 4 cloves garlic sliced thin, cook until sizzling and add one Tbs. tomato paste and a pinch of pepperoncino, or to taste, depending upon how tough your tastebuds are. Pour in one cup of crushed tomatoes (San Marzano is best, crushed with your hands). Mix in with the sausage and stir well.
Bring to a boil and spill in three cans of drained cannellini beans. Season well with salt and pepper. Add drained chard and cook rapidly over high heat. Cook for a couple of minutes to reduce the liquid, tossing over and over. As the juices thicken, drizzle a couple more tablespoons of olive oil.

(This is also very good without the sausage if you would like to make it vegetarian.

LET’S EAT!!

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20 comments on “AMAZING GRAZING~~~~~~~ Cannellini Beans with Sausage

  1. Great recipe and I’ll work myself up, find the courage, to try and unskin the sausages. I might just cut them in little pieces as they are. Boxes are great almost indestructable plants for any garden. There are many varieties including a Dutch one.

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  2. Keep it easy Gerard—just freeze the sausage, and slit them down the length. The skin comes right off. Of course, the skin adds a bit of crunch too.

    I didn’t know about the Dutch box. Do they look the same? They are great small plants.

    Liked by 1 person

  3. Oh yaaaaaaaaaaaarm !!! I’m saving this for winter !
    Thanks, Katy !! πŸ™‚

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  4. Great Title to this blog post, AK!
    PS. I am in AZ until the end of the month but will call you this week.

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  5. Dear favorite Aunt,

    The granddaughters love beans and soup…I will make this for them. Thanks for sharing all of your knowledge, wisdom and experiences with us through your blog. Auntie dear – you are an inspiration!

    Loved seeing you all today – thank you so much for the delicious cookies and making the lovely day even lovelier!

    XOXO, your favorite niece πŸ™‚ Linda[?] and a kiss to Dr. Advice as well!

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  6. Yum. Will cook this shortly. I’ve got the sausage gene too x

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  7. What is the adage? Something about two things you should never see made: laws and sausage? Or maybe it’s hot dogs! Anyway, this recipe is how we eat too. I love these simple hardy meals. And boxwood too which is all over my old Virginia place, as you can imagine. Thanks, Kayti.

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  8. Hmmmm. So those are boxwoods. I guess I’ve never seen them, or have seen them and didn’t recognize them. There is a home in Houston that trims their long hedges to look like caterpillars. Maybe those are boxwood.

    The recipe’s a good one. It’s turned cold again (I saw a few snowflakes this morning) so it’s a perfect time for such a dish. I have some really good green onion sausage in the freezer, so I’m almost ready to go.

    I didn’t know that trick about freezing, then splitting, sausage. Of course, I mostly leave the casing on. It depends what kind it is. Since my sausage already is frozen, I’ll give it a try.

    I can’t help but play, just a bit:

    Amazing graze, how sweet the taste
    of sausage and of beans.
    I hungered once, but now am full —
    of cooks, Ms. K’s the dean!

    Liked by 1 person

  9. Keep playing–I love it. Must be your weekend NOLA vacation residual. Hot Cajun sausage and jambalaya!

    Been working on the youtube transfer. Got one over and they won’t let it play. I had nothing to write about it anyway. Just wanted to see if I could do it.

    It’s Harry Connick Jr. French Rhythm Accents. Look it up. I’m just wild about Harry! BTW, his mother in law is Glenna Goodacre. Great SW sculptor.

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