Sausage and white beans (Salsiccie e fagioli)
Italian bangers and beans!
The beans are based on the classic Tuscan dish Fagioli all Uccelletto. To obtain the best results use a good, extra virgin olive oil.
You can vary the beans by omitting the tomato and wine. The white beans can then be served warm with grilled meat (they are the classic accompaniment to the T-bone steaks eaten throughout Tuscany) or used to make Tonno e fagoili - tuna and bean salad.
200 g dried cannelloni beans
Large can of chopped tomatoes (juice drained)
Small glass of red wine (optional)
2 cloves of finely chopped garlic
2 or 3 fresh sage leaves
2 or 3 tablespoons of extra virgin olive oil
Salt and black pepper
Soak the beans overnight in cold water
Drain the beans, simmer in fresh water for 40 minutes, drain and set aside
Fry the sausages over a low heat until browned, remove and set aside
Add the olive oil, garlic and sage to the frying pan and heat through (do not allow the garlic to brown)
Add the contents of the frying pan, the tomatoes and if you are using it, the wine to the drained beans
Simmer the beans for 15 - 20 minutes until they are tender and the sauce has thickened
Add the sausages and cook for a further 5 minutes until they are hot
Check the seasoning (you may not need any salt or pepper if the sausages are spicy)
Serve with plenty of crusty bread
A chunky, meaty sausage - Italian, Toulouse or Cumberland