Creamy Tuscan Beans with Sausage and Sun-Dried Tomatoes
Creamy Tuscan Beans with Sausage and Sun-Dried Tomatoes
Serves 4
Background: We wanted something simple, hearty, and comforting… something that would warm us from the inside out after a long day of working outside in cold weather. This checks those boxes for us. This is also a one pan meal so it comes together fairly quick, just make sure to use a big enough pan (for ease of stirring). Serve with toasted sourdough bread because crunchy sourdough with the soft, rich beans on top is so, so yummy. (Adopted from a recipe by Dr. Vegan.)
Ingredients:
16 oz. Mild Italian Sausage, torn into small pieces
2 tablespoons olive oil
1 large red onion, diced
5 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon Italian seasoning
1 pinch red pepper flakes or to taste
1 tablespoon lemon juice
1 ½ cup heavy cream
Salt and pepper to taste
8 ounces sun-dried tomatoes in oil, chopped
2 cans cannellini beans, drained and rinsed (about 30 ounces)
5 ounces baby spinach
Toasted sourdough bread for serving
Method:
Heat a large 12-inch pan (or a medium sauce pan) over medium heat and add torn sausage. Cook until done. With a slotted spoon, remove sausage to bowl and set aside.
Add olive oil and then the diced onion and minced garlic together in the same pan. Sauté for about 5-7 minutes, until the onion is translucent and the garlic is fragrant.
Stir in the tomato paste and cook for about 1 minute, until well combined.
Add the Italian seasoning and red pepper flakes, stir.
Add lemon juice and then the heavy cream, stir to combine.
Add salt and pepper to taste.
Add the chopped sun-dried tomatoes and stir to combine. Cook for about 5 minutes, stirring occasionally.
Add the drained and rinsed cannellini beans and cooked Italian sausage, stir to combine. Cook for another 5 minutes or so.
Once the beans and meat are warm, add the baby spinach. Stir for about 2-3 minutes, until the spinach is wilted.
Serve with toasted sourdough bread.