If you read my previous post, you know that I received several great new cookbooks for Christmas and my birthday. One that I’m already starting to read through is this great Williams Sonoma cookbook that my husband’s best friend and his wife gave to me. Thanks Pat and Sarah!
This is the first recipe from the cookbook. I used turkey sausage for the sausage that the recipe calls for. I thought this recipe was good but next time I will use less onions for my husband’s sake (he’s not a fan of onions, especially cooked). I also will pair this with some great toasted pumpernickel and whole grain mustard, as the recipe suggests. I did have to make one modification and cook this recipe in a pan that isn’t able to go in the oven when it was on the stove and then I transfered it to a baking dish that was oven safe. I long for a Dutch Oven!!
Baked Sausages with Herbed Beans
source: Williams Sonoma: Food Made Fast One Pot
2 TB Olive Oil, plus 1 teaspoon
Hot or Sweet Italian Sausages, sliced – about 1 lb (I used turkey)
2 large yellow onions, halved and thinly sliced
Garlic – 2 cloves, minced
Thyme – 2 TB fresh and chopped
1 cup chicken broth
2 cans Cannellini beans
1/4 cup tomato puree
Salt and Pepper to taste
1/4 cup bread crumbs
1/4 grated Parmesan cheese
Preheat oven to 400 degrees.
In a large dutch oven over medium high heat, warm 1 tablespoon of the olive oil. Add the sliced sausage and cook, turning occasionally until browned on all sides, between 5 and 10 minutes.
Transfer to a plate. Add 1 tablespoon of oil and saute the onion until softened. Add the garlic and thyme and cook until fragrant, about one minute.
Pour in the chicken broth and bring to a simmer. Add the beans with their liquid and the tomato puree to the pot and cook until the liquid begins to thicken, about 2 minutes. Season with salt and pepper. Return sausages to the pot.
In a small bowl, stir together bread crumbs, parmesan cheese and 1 tsp of olive oil. Sprinkle the bread crumb mixture over the top and bake until golden brown, about 20 – 25 minutes.