Mike is actually the one who discovered this recipe in our USA Weekend newspaper insert. I agreed that it looked pretty good so we gave it a try and we all LOVED it!!!
(I cut everything in half for our little family)
Ingredients:
- 2 1/2 lbs. sweet Italian sausage links, cut into 2-3 inch pieces (I used a Pecan smoked garlic sausage because I couldn't find it)
- 3 pints cherry tomatoes
- 1 medium onion, cute into 1 inch chunks
- 4 garlic cloves, sliced
- 3 T. extra-virgin olive oil
- 1 1/2 T. balsamic vinegar
- 2 t. dried thyme leaves
- 2 whole bay leaves
- salt and pepper
- 3 (16 oz) cans white beans, such as cannellini, drained, with 1/2 c. liquid reserved (I used Great Northern beans)
Directions:
- adjust oven rack to lowest position and, 5 minutes before you are ready to put the food in, turn on oven to 425 degrees.
- Mix everything but beans and their reserved liquid in a roasting pan. Set pan in oven. Roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 min.
- Remove from oven, stir in beans and reserved liquid, and continue cooking until casserole has heated through, about 10 minutes longer.
- Remove bay leaves and transfer to a large serving bowl.
(We served it over brown rice)
Roasted Italian Sausages with Tomatoes and White Beans
Labels: beans, gluten-free, italian, sausage
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2 comments:
This is a great recipe. Easy to make and yummy. I sprinkled each serving with some Parmesean cheese!
Ooooohh, that looks really good and it's something I've never had before! I'm going to make that and the cordon bleu recipes next week!
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