The Dish | Tuscan Sausages and Cannellini Beans on Arugula

Sausages and beans are a great combination. Let the sausages simmer in white wine until golden, add vegetables and then beans. Serve over arugula. Delicious and easy – another great combo!

  • 1 ½ lbs hot Italian sausage, cut in half lengthwise
  • 1 ½ cup dry white wine
  • 2 Tbs olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • ¼ cup fresh oregano
  • 3 cups drained cannellini beans or other white beans
  • 2 bunches arugula
  • Prick the sausages with a fork, add ¼ cup wine, and bring to a boil. Reduce heat and cook, covered, for 5 minutes.
  • Uncover, raise heat and cook until brown, 8-10 minutes. Transfer to a plate and slice thinly on the diagonal.
  • Pour off most of the oil leaving 2 Tbs of the drippings, adding more olive oil if needed. Add onion and red pepper and sauté until soft, about 8 minutes. Stir in oregano.
  • Add the beans and the remaining 1 ¼ cups of wine and bring to a boil, stirring up the flavorful browned bits.
  • Reduce heat and simmer, uncovered for about 5 minutes, until most of the wine is absorbed.
  • Add sausages and heat through. This can be cooked ahead and reheated gently.
  • To serve, spoon the sausage mixture over arugula.

Serve and enjoy!

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