coco nano con salsiccia
white beans and sausage

serves 4

10 - 11 oz (300 g) cannellini beans 

3 links of sausage (about 10 oz, you can use breakfast sausage)

fresh herbs like sage, bay, rosemary

hot pepper, in small strips

2 - 3 cloves garlic, peeled and smashed

extra virgin olive oil 

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Soak the beans overnight then boil them in salted water until they are soft (around 45

minutes, depends on the beans).

Remove the sausage from its casings and break into bits. In a sautè pan with some

olive oil and whichever herbs you like, let the sausage sizzle until brown. When the

sausage is almost cooked, add the smashed garlic and the hot pepper. When the

sausage is browned and the garlic and hot pepper have released their aroma, add the

beans with a bit of their cooking liquid. Stir to mix through and smash a few of the

beans to thicken the liquid. Top with olive oil to serve. 

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This is also great with black-eyed peas and sausage or black-eyed peas and

guanciale or pancetta for a bit of flavor but less meat.  

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The more Tuscan preparation would be a vegetarian fagioli all'uccelletto:

warm garlic and sage in olive oil, add some passata / plain tomato sauce and then the beans, let it cook down until it looses its liquid, serve with more olive oil on top.