Franks and Beans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup dry white wine
- 1 tablespoon unsalted butter
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 1 medium onion, chopped
- 3 tablespoons olive oil, divided
- kosher salt, freshly ground pepper
- 6 garlic cloves, smashed
- 1 1/2 pounds sweet italian sausage links (about 6), divided
- 2 15-ounce cans cannellini (white kidney) beans, rinsed
- 10 flat-leaf parsley stems
- 10 sprigs thyme
- 3 tablespoons chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided
- Carbohydrate 44 g(15%)
- Cholesterol 59 mg(20%)
- Fat 30 g(46%)
- Fiber 11 g(44%)
- Protein 42 g(85%)
- Saturated Fat 9 g(47%)
- Sodium 1645 mg(69%)
- Calories 642
Preparation Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 5-8 minutes. Remove and discard casings from 2 sausages; add sausages to pot. Cook, breaking up with a spoon, until sausages and onions are lightly browned, about 5 minutes. Add beans and wine to pot and cook until wine is reduced by half, 8-10 minutes. Using kitchen twine, tie parsley and thyme into a bundle; add to pot along with bay leaves and broth. Cook on medium-low heat, partially covered and stirring often, until liquid thickens, 40-50 minutes. Discard bundle and bay leaves. Mix in butter and 2 tablespoons chopped herbs. Season with salt and pepper. Meanwhile, after beans have been cooking for about 25 minutes, heat remaining 1 tablespoon oil in a large skillet over medium heat. Cook remaining sausages, turning occasionally, until browned and cooked through, 15-20 minutes. Slice. Divide bean mixture among bowls. Top with sausage slices and remaining 1 tablespoon chopped herbs.
Preparation Heat 2 tablespoons oil in a large heavy pot over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, 5-8 minutes. Remove and discard casings from 2 sausages; add sausages to pot. Cook, breaking up with a spoon, until sausages and onions are lightly browned, about 5 minutes. Add beans and wine to pot and cook until wine is reduced by half, 8-10 minutes. Using kitchen twine, tie parsley and thyme into a bundle; add to pot along with bay leaves and broth. Cook on medium-low heat, partially covered and stirring often, until liquid thickens, 40-50 minutes. Discard bundle and bay leaves. Mix in butter and 2 tablespoons chopped herbs. Season with salt and pepper. Meanwhile, after beans have been cooking for about 25 minutes, heat remaining 1 tablespoon oil in a large skillet over medium heat. Cook remaining sausages, turning occasionally, until browned and cooked through, 15-20 minutes. Slice. Divide bean mixture among bowls. Top with sausage slices and remaining 1 tablespoon chopped herbs.
