Best Salsiccie E Fagioli Pork And Beans Recipes

Italian Sausages and Beans with Sage (Salsiccie con Fagioli all'Uccelletto) image

Provided by Titanium Chef

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups dried cannellini beans, soaked overnight,drained and rinsed or 5 -6 cups fresh cannellini beans
2/3 cup extra virgin olive oil, divided
1 lb fresh Italian pork sausage, chopped
1 cup strained tomatoes
2 cloves garlic, crushed
1 sprig fresh sage or 2 teaspoons dried sage
salt
pepper
sage leaf, for garnish

Steps:

Place the dried beans in a large saucepan, cover with water, bring to a boil and simmer for about 45 minutes or until the beans are tender, skimming off the scum as needed.
Drain the beans and reserve the cooking liquid.
Heat 1/3 cup of the oil in a flameproof casserole or heavy-based saucepan.
Add the sausages and cook over medium heat until brown on all sides.
Add the tomatoes, garlic, sage, salt and pepper to taste, and stir well to mix.
Bring to a boil, then add the beans and a few spoonfuls of the cooking liquid.
Cover and simmer, stirring frequently, for 15 minutes- the consistency should be quite thick.
Adjust the seasoning to taste.
Just before serving, drizzle the remaining 1/3 cup olive oil over the dish and garnish with sage leaves.
My notes: I substituted Coco Blanc fresh shell beans for the Cannellini; It took only~25 minutes for the beans I used to become tender; I merely chopped and drained the tomatoes; I used Hot Italian sausage; I added red pepper flakes; And I used 4 cloves garlic.

Nutrition Facts : Calories 847.3, Fat 72.2, SaturatedFat 17.9, Cholesterol 86.3, Sodium 838.3, Carbohydrate 25.4, Fiber 6.2, Sugar 1.5, Protein 25.4

Pasta e Fagioli con Salsicce (Pasta and Beans with Sausage) image

Provided by Joseph W. DiPerri

Yield Makes 6 servings

Number Of Ingredients 10

1 cup (8 ounces) dried cannellini (white kidney) beans, picked over and rinsed
1 tablespoon plus 1 teaspoon kosher salt, plus additional for boiling pasta
4 tablespoons olive oil
8 ounces sweet Italian sausages, casings removed
1 small onion, finely chopped (about 1 1/3 cups)
10 cloves garlic, minced (about 1/4 cup)
1 sprig fresh rosemary
4 cups chicken stock or low-sodium chicken broth
3/4 teaspoon freshly ground black pepper
8 ounces tubetti, ditalini, or other small tubular pasta

Steps:

In medium bowl, combine beans and cold water to cover by 2 inches. Cover tightly and refrigerate at least 8 hours or overnight.
Drain beans. In medium saucepan over moderately high heat, combine beans, cold water to cover by 1 inch, 1 tablespoon salt, and 2 tablespoons olive oil. Bring to boil, then reduce heat to low and simmer, partially covered, until tender, about 90 minutes. Drain and set aside.
In large pot over moderately high heat, bring 6 cups salted water to boil.
Meanwhile, in medium saucepan over moderate heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add sausage and sauté, breaking up with wooden spoon, until brown, about 6 minutes. Add onions and sauté until translucent, about 5 minutes. Add garlic, rosemary, beans, stock, pepper, and remaining 1 teaspoon salt and bring to simmer. Reduce heat to moderately low and simmer, uncovered, until heated through, 3 to 5 minutes.
Cook pasta in boiling water until just tender, about 8 minutes. Drain well, stir into soup, and serve.