coco nano con salsiccia
white beans and sausage
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
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.
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.
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.