Good flavor and low cost characterize this dish that may be served right from the skillet.
for Dinner
4 servings
Time to prepare: 20 minutes
Difficulty: Average
Ingredients |
| 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 |
Directions |
| 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. |
Notes |
| Good served with spinach salad with dressing and bread slices. |
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