This month’s post in my Bon Appétit series is the simple and comforting Sausages with White Beans in Tomato Sauce. They call it “rustic” (groan). I guess it’s inexpensive and hearty, plus it’s sloppy looking, which is now eponymous with rustic.
I started by soaking beans. I go with the quick soak method, whereby you bring the beans to a boil then remove them from the heat and let them sit for two hours. This is quicker than letting them soak in cold water overnight.
After the soak the beans are cooked until tender with garlic, sage, pepper, and olive oil. I really don’t think this imparts much flavor on the beans, but the cooking liquid will be used later in the dish, so I guess it helps out there.
When that was done I cooked the sausage. Rather than just slicing it up in the casing, I removed the casings and tore the pieces into various sizes. I got the idea from the wonderful soup I had at Bocado.
I broke up some canned Roma tomatoes by hand and added them to the pan with sage and a cup of the bean cooking liquid.
Then add the beans.
The beans will thicken up the sauce.
And done. Very good, simple, and rustic.
