Sausage, Beans, and Escarole

Italian sausage with white beans and escarole, a quintessential dish in Italian cuisine, marries robust flavors and textures. The recipe features savory Italian sausage, creamy white beans, and the slightly bitter note of escarole. Rooted in regional Italian traditions, the technique involves slow-cooking to coax out the sausage's richness and infuse the dish with layers of taste. This recipe, a culinary heirloom, encapsulates the essence of Italian comfort food, a savory tapestry woven from simple yet impactful ingredients and time-honored techniques.

Originating from the rustic kitchens of Italy, this recipe is a testament to the country's culinary heritage. The careful combination of hearty Italian sausage, buttery white beans, and the verdant addition of escarole reflects the nuanced palates of the Mediterranean. The slow-cooking method, intrinsic to its preparation, allows the flavors to meld, ensuring each element contributes to a harmonious whole. With roots firmly planted in the soil of Italian tradition, this recipe embodies the timeless allure of rustic Italian cooking.

MeatSausageStewVegetablesBeansItalian

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Yield: 4 servings

A plate of Italian sausage and white beans with escarole.

Ingredients

  • 1 lb. Italian sausage (hot or sweet), crumbled
  • 1 small white onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 small bunch of escarole, chopped
  • 2 15.5 oz cans of cannelini beans
  • 2 Tbsp. olive oil
  • ¾ cup dry white white
  • 1 cup chicken stock
  • pinch of red pepper flakes (if using sweet sausage)
  • ½ tsp. dried thyme
  • 1 tsp. lemon zest
  • salt
  • pepper
  • juice of ½ lemon

Instructions

Brown

  1. 1.
    Heat dutch oven on medium-high heat.
  2. 2.
    Add olive oil and heat until oil shimmers.
  3. 3.
    Add crumbled sausage to the oil and brown on all sides.
  4. 4.
    Remove the sausage with a slotted spoon and set aside on a paper towel to drain.

Sauté

  1. 5.
    Add chopped onion to the oil and sauté until the onions are clear (about 5 minutes).
  2. 6.
    Add dried thyme and red pepper flakes to onions and sauté for 1 minute.
  3. 7.
    Add crushed garlic and escarole to the pot and sauté until the escarole is wilted (about 5 minutes).
  4. 8.
    Add lemon zest and blend.
  5. 9.
    Add white white and reduce (about 4 minutes).

Simmer

  1. 10.
    Add sausage, beans, and chicken stock to the pot and heat until the liquid begins to boil.
  2. 11.
    Reduce the heat and simmer for about 10 minutes.
  3. 12.
    Add salt and pepper to taste.
  4. 13.
    Before serving, finish with a splash of lemon juice.