Skillet Beans and Sausage

We've had a couple of really cool, breezy and showery days this past week and that has called for some belly warming meals.   This is one of my favourites.  It's simple and quick to make (like, like) and quite delicious.  It's like a thick bean stew, but filled with fabulous flavours that really please!



First you get an earthy smokiness from the use of smoked sausage . . .  which goes so very well with beans . . .  and lots of garlic.   Mmmm . . .



It uses tinned cannellini beans which I always have in my cupboard.   A variety of beans are a great storecupboard ingredient.  There is no end to what you can do with them!



Additional flavours are added with the use of some white wine (if you con't have that you could simply use some chicken or vegetable stock) and balsamic vinegar.  A touch of brown sugar takes away a bit from any sharpness you might get from the vinegar . . .



I like to add some halved cherry tomatoes which help to thicken the gravy and make it truly "crusty" bread soppin' good!  ( I remove the skins because I don't like the texture.)  It is done in less than half an hour and I guarantee everyone will be licking their chops!  I chose to serve it in some small individually sized skillets I have, but it is equally as tasty in shallow bowls.


 

*Skillet Beans and Sausage*

Serves 4 to 6 depending on appetites

Printable Recipe 

A delicious one pan supper that needs only some crusty bread, some mustard and maybe a salad on the side. 

60ml of olive oil (1/4 cup)

4 cloves of garlic, peeled and minced

1 medium onion, peeled and chopped

12 ounces of smoked sausage, quartered and sliced

2 (00g) tins of cannellini beans, drained and rinsed and drained again (2 14 oz tins)

2 TBS soft light brown sugar, packed

120ml of white wine (1/2 cup)

60ml of good balsamic vinegar (1/4 cup)

1 small punnet of cherry tomatoes, halved or quarterd, depending on size (about 1 cup)

1/4 cup of chopped fresh parsley 

 



 

Heat the oil in a large skillet.   Add the onion and garlic and cook, stirring often, over medium high heat for 3 to 4 minutes, until the onion is soft and beginning to brown.  Add the cut up sausage.  Cook for a few minutes longer, until beginning to brown, stirring frequently.  Add the brown sugar, wine, vinegar and tomatoes to the skillet.  Simmer for 10 minutes, stirring often.  Stir in half the parsley, then sprinkle the remainder on top and serve.  (I like to remove the skins from the tomatoes because I am not fond of the texture prior to stirring in the parsley, but that's up to you.)  Delicious!