Good flavor and low cost characterize this dish that may be served right from the skillet.
Time to prepare: 20 minutes
| 2 cups dry navy beans or other dry beans
4 cups water
1 bay leaf
1/2 lb. (4 links) Italian sausages, cut into 1/2-inch slices
1 clove garlic, minced
1 small onion, minced
1 can (8 oz) tomato sauce
1/2 tsp. dried sage leaves, crumbled
1 tsp. Worcestershire sauce
1/4 cup chopped parsley
Salt and pepper
| Wash and pick over beans. Put into Dutch oven or large saucepan with water and bay leaf. Bring to a boil. Boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
Bring beans to boil again. Cook with lid slightly ajar to prevent spill-overs for 1 hour or until beans are just tender (do not overcook). Drain beans, reserving liquid.
Saute sausage slices in 10-inch skillet with cover until well browned. Add garlic and onion. Saute until onion is tender.
Add 1 cup bean liquid, the beans, tomato sauce, sage, Worcestershire sauce and parsley.
Bring to a boil. Cover and simmer, stirring occasionally, for 25 to 30 minutes. Add a little more liquid during cooking if necessary. Season with salt and pepper to taste.
|Good served with spinach salad with dressing and bread slices.|