Savory Beans and Sausage
Recipe Courtesy of Reasor's
Good flavor and low cost characterize this dish that may be served right from the skillet.
  • 2 cups Dry Navy Beans or Other Dry Beans
  • 4 cups Water
  • 1 Bay Leaf
  • 1/2 pound (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 teaspoon Dried Sage Leaves, crumbled
  • 1 teaspoon Worcestershire Sauce
  • 1/4 cup Parsley, chopped
  • Salt and Pepper
  1. Wash and pick over beans.
  2. Put into Dutch oven or large saucepan with water and bay leaf.
  3. Bring to a boil.
  4. Boil for 2 minutes.
  5. Remove from heat.
  6. Cover and let stand for 1 hour.
  7. Bring beans to boil again.
  8. Cook with lid slightly ajar to prevent spill-over for 1 hour or until beans are just tender (do not overcook).
  9. Drain beans, reserving liquid.
  10. Sauté sausage slices in 10-inch skillet with cover until well browned.
  11. Add garlic and onion.
  12. Sauté until onion is tender.
  13. Add 1 cup bean liquid, the beans, tomato sauce, sage, Worcestershire sauce and parsley.
  14. Bring to a boil.
  15. Cover and simmer, stirring occasionally, for 25 to 30 minutes.
  16. Add a little more liquid during cooking if necessary.
  17. Season with salt and pepper to taste.
Servings: 4