Best Salsiccie E Fagioli Pork And Beans Recipes

Quick Skillet Kielbasa Pork and Beans image

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 pound kielbasa, cut into 1/2-inch rounds
1 medium onion, diced (about 1 cup)
1/3 cup tomato paste
2 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
1 tablespoon chopped chipotle in adobo
Two 14-ounce cans navy beans with liquid
Kosher salt and freshly ground black pepper
2 hot dog buns, cut into 1/2-inch cubes
2 tablespoons unsalted butter, melted
1/4 cup pickle relish

Steps:

Preheat the broiler to high with a rack set 2-inches from the heat source.
Heat the oil in a large skillet over medium-high heat. Add half of the kielbasa rounds, cut-side down, and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer to a paper-towel-lined plate. Cook the remaining rounds until both sides are browned. Add to the plate. Reduce the heat to medium, add the onion, and cook, stirring, until soft and slightly browned, about 5 minutes.
Add the tomato paste, brown sugar, vinegar, and chipotle to the onion. Pour half a can of beans (including the bean liquid) into the skillet and mash with a fork until creamy. Then add the rest of the beans (including the bean liquid), the cooked kielbasa, 1/2 cup water, 1 teaspoon salt, and a few grinds of pepper. Simmer until thick and creamy, about 20 minutes.
Toss the hot dog bun cubes with the melted butter on a baking sheet and sprinkle with salt and pepper. Broil until toasted and browned, flipping occasionally, about 2 minutes.
Divide the kielbasa and beans among 4 bowls. Top evenly with the hot dog bun croutons and pickle relish.

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.

Salsiccie e Fagioli (Sausage with Beans) image

Provided by Annamaria Settanni McDonald

Time 45m

Number Of Ingredients 7

4 Tbsp olive oil, extra virgin
3 clove of garlic, skin peeled off
8 oz italian sausage in casings, mild or hot
2 sprig(s) fresh rosemary
1 can(s) 10 ounces, peeled plum tomatoes
2 can(s) 19 ounces, cannellini beans, drained and rinsed
dash(es) salt and freshly ground black pepper

Steps:

1. In a saucepan, heat the olive oil. Saute the garlic and add the sausages and rosemary. Cook for a few minutes, turning the sausages over. Pierce the sausages to allow the fat to drip out and flavour up the dish. Add the tomatoes to the pan. With the back of a wooden spoon, break up the tomatoes into little chunks. Add 1/2 a cup of water and allow to simmer. Then add the beans, salt, and pepper.
2. Let cook together for about 15 minutes or until the sauce has reduced and thickened.
3. Serve hot with thick crusty bread or polenta! YUM! Buon Appetito!