Bistro Sausage and Beans

The idea of simple meals is appealing to all. Days are longer as the setting sun filters into the kitchen in startling oranges, lilacs and ochre. Sunsets and sunrises are my joy to behold. A little less time at the stove and more gazing out the window makes me a happy person. When a slew of magazines post versions of this recipe I become a happier soul!

Hot and sweet Italian sausages are boiled in water. So grilling them is a cinch. Save that flavorsome water for the beans. White cannellini beans are pressure cooked first. Canned beans work just as well. Just drain and rinse them well. Copious amounts of garlic, onion and thyme add a delicate flavor to the beans. Grill the sausages indoors or outdoors. Spoon a puddle of beans on your plate. Drop that grilled sausage on top of the beans. Finish with good olive oil. You have a fast and delicious dinner.



BISTRO SAUSAGE AND BEANS
Serves 4

8 Italian Sausages, hot or sweet
2 cups uncooked Cannellini Beans or 2 14oz cans Cannellini Beans
2 tablespoons Olive Oil
1 large white Onion
6-8 Garlic cloves
4 Thyme sprigs
3/4 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
Extra Virgin Olive Oil to finish the plate


Soak beans overnight in lots of water if you are using uncooked ones. Drain beans and place in a pressure cooker. Add enough water to cover the beans. Let water level be about half inch higher than the beans. Pressure cook for 10 minutes or as per cooker instructions. You could also use an Instapot. Follow directions listed.

Place sausages in a saucepan and cover with water. 

Boil sausages for 15 minutes. Drain and keep aside.

Save 2 cups sausage water.

Chop onion and garlic finely.

Heat olive oil in a deep saucepan.

When oil shimmers add onion and garlic. Saute till fragrant and light brown.

Add 4 cups cooked beans to onions. 

If you are using canned beans, rinse beans well before adding to the onions.

Add 1 1/2 cups sausage water to beans.

Drop thyme sprigs into the beans.

Season with salt and pepper. 

Simmer beans for 10 minutes.

Add more water if the beans dry up.

Use your spoon to remove thyme leaves off the stems and into the beans. Discard stems.

Grill sausages outdoors over a gas or charcoal grill for 5-8 minutes till golden brown.

OR grill the sausages over a stovetop grill. 

If you have neither grills, then saute the sausages in a little olive oil in a nonstick saucepan, turning often till brown all over.

For individual servings scoop a large spoonful of beans onto your plate.

Place a sausage in the middle of the beans.

Finish the plate with a drizzle of extra virgin olive oil.

For a large crowd, double the recipe. Chop the sausage into bite size pieces and mound them over a platter of beans. Finish with a drizzle of EVOO.

My plate looks like a Parisian bistro offering. And the accompanying glass of vino reinforces the feeling.. If you can't go to Paree, let  it come to you through humble sausage and beans.

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