Recipe: Stewed Beans and Sausage


It’s that time of year when the weather is confusingly warm during the day and frigid at night, so I think it’s safe to say winter is coming.

I still miss you, Ned Stark
I still miss you, Ned Stark

To warm the cold bones winter brings, you need a hearty yet simple meal.  Enter this bean and sausage dish I found from Emril Lagasse. Creamy white beans, sausage, diced tomatoes, and peppery arugula really make this a hearty dish that sticks to your ribs.


(5) 19 oz cans white beans (Cannelloni): [$8]

(1) 28 oz can diced tomatoes in juices: [$2]

1 package sweet Italian sausage links [$4]

fresh rosemary and thyme (I found these in a package of mixed fresh herbs for chicken): [$2]

1 package garlic bread [$1.50]


Heat olive oil in a large pot over medium heat and add some chopped garlic, and cut the sausage links into rounds while the garlic is cooking. Cook sausage over medium heat for about 5 or 6 minutes, or until just about cooked through.  Add the tomatoes and the beans (which need to be rinsed before using) and let stew in the pot for about 20 minutes, covered.

Make the garlic bread according to the package directions.

Take the pot off the heat and add chopped rosemary, a few handfuls of the arugula and stir together.

almost done!
almost done!


To finish the dish, top each bowl with olive oil, bread, and chopped parsley, if you have it.  A hearty dish that is sure to keep you warm all winter long, Ned Stark would be proud.



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