This recipe is inspired by a delicious dish I ate in Rome when I visited last month- white beans braised with tomatoes and herbs and served with roasted sausages. It was the kind of thing I could see myself eating fall and winter long, with a big glass of wine and some crusty bread to mop it all up.
My version uses canned beans, which may not be exactly authentic, but it's SO much easier. I brown the sausages in a Dutch oven, and then finish them in the oven - using some of the fat to cook the onions and garlic, which I braise along with the beans, Tuscan kale, tomatoes, chicken stock, white wine and rosemary.
This is the dinner to make when you feel like winding down and stirring something simple and comforting after a long day. The recipe calls for a half cup of white wine, so you might as well just finish the bottle, right?
Preheat the oven to 425 degrees.
Heat the olive oil over medium-high heat in a medium, heavy pot or Dutch oven. Add the sausages and cook for 10 minutes, turning occasionally to brown them evenly. Transfer to a sheet pan and roast for 10-15 minutes, depending of the size of the sausages, until cooked through and no longer pink inside. Set aside.
Meanwhile, drain any excess fat from the pot, leaving only a thin coating of oil on the bottom. (Or, if the pot looks dry, add a splash of olive oil.) Add the onions and garlic and cook over medium-low heat for 10 minutes, until the onions are browned and translucent. Add the wine and cook until reduced by half. Add the beans, kale, tomatoes, chicken stock, rosemary, and 1 teaspoon salt and bring to a boil. Lower the heat and cook at a full simmer for 35 minutes, stirring occasionally.
Discard the rosemary sprig and any large pieces of garlic. Using the back of a wooden spoon, press of some of the beans against the side of the pot to lightly mash them. Do this about 4 or 5 times until the sauce has thickened slightly. Add ½ teaspoon salt and ¼ teaspoon pepper, stir to combine, and then place the cooked sausages on top of the beans. Simmer for 3 more minutes, until the sausages are warmed through.
To serve, spoon some of the beans into the bottom of a shallow bowl or deep plate. Top with a sausage and sprinkle with Parmesan cheese. Serve hot with bread on the side.
Note: To remove kale leaves from the stems, lay the leaves flat on a cutting board and cut down both sides of the center rib, discarding the rib.
I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!