Cannellini Beans with Sausages and Sage

recipe

Prep: 10 minutes; Cook: 34 minutes

Dinner doesn't get any easier than this hearty meal. From start to finish, it's prepared in one skillet, so there's very little cleanup involved. And you don't have to worry about any side dishes because it's a complete meal all in itself. We used sweet turkey Italian sausage, but you can spice things up a bit with hot turkey Italian sausage. If you're watching your sodium intake, look for no salt-added tomatoes and white beans; this will reduce the amount of sodium to 1,067 milligrams per serving.

Yield:

5 servings (serving size: 1 sausage link and 1 cup tomato-bean mixture)

Recipe from

Nutritional Information

Calories 381
Fat 13 g
Satfat 3.1 g
Protein 28.9 g
Carbohydrate 36.8 g
Fiber 6.6 g
Cholesterol 81 mg
Iron 5.4 mg
Sodium 1774 mg
Calcium 183 mg

Ingredients

Cooking spray
1 1/2 pounds sweet lean turkey Italian sausage (5 links)
2 cups diced onion
3 garlic cloves, minced
2 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (28-ounce) can diced tomatoes with basil and garlic, undrained
1/2 teaspoon fennel seeds
1 tablespoon finely chopped fresh sage

Preparation

1. Heat a large, deep skillet over medium heat; coat pan with cooking spray. Add sausage links, and cook 5 minutes or until browned on all sides. Remove sausage links from pan, and set aside.

2. Add onion and garlic to pan; sauté over medium heat 5 minutes or until tender. Stir in beans, tomatoes, and fennel seeds. Bring to a boil; return sausage to pan. Reduce heat and simmer, uncovered, 20 minutes or until sausage is done. Remove from heat; stir in sage.

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection

June 2006
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