Dinner Dash: Sausage and Beans

Growing up we had Italian sausage and baked beans every Thursday night.  And, while I like sausage and I like beans, I cringe slightly when I am offered sausage and beans.  Yet after I cringe, I find myself thinking – “mmm, that doesn’t sound too bad” then I find myself making it for dinner  and now it is becoming a regular part of my meal rotation.  I’m not serving sausage and baked beans every Thursday night, I’m not even serving sausage and baked beans, but I am serving a variation of this classic at least once a month.

One of our favorite variations is sausage, white beans and spinach.  I like to use Italian sausage, but any type of sausage can be used.   Same for the greens, I often use spinach but kale or arugula are just as tasty.

The dish comes together super quickly making it perfect for the weeknight dinner dash. Simply take the sausage out of it’s casing or cut into slices and put into a hot saute pan.

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Once the sausage is cooked through add a little white wine, or liquid of your choice, the beans and spinach.

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Continue cooking until spinach is wilted and beans are warm.  Serve with a crusty bread, or whatever you have on hand.

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Sausage and White Beans
printer ready

1 lb Italian sausage
2 tablespoons finely chopped garlic
¼ cup white wine
2 15 oz cans of white beans (drained and rinsed)
5 oz. fresh baby spinach
1 teaspoon thyme (or 1 sprig fresh thyme)

Over medium high heat, heat 1 tablespoon olive oil in large saute pan.
Remove sausage from casing and add to hot pan.  Cook sausage until no longer pink.  Drain grease from pan, then return to heat.  Add garlic and white wine, cook for 2-3 minutes then add beans and spinach.  Once spinach has wilted add thyme and season with salt and pepper to taste.

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