This recipe for spicy italian sausage and beans was inspired by a recipe I found on Rachael Ray's magazine website. We struggle to get Italian sausages in our local supermarket, however, David had been into Aberdeen and picked up a couple of packets from Marks and Spencer. After doing a google search for 'Italian sausage recipes', one of the results was Best Italian Sausage Recipes - Rachael Ray in Season. We decided this one would be a good one to click into...and it was...there's loads of Italian sausage recipes!
The original recipe serves 4, but we decided to half it to serve the 2 of us. The first time David made it, we didn't have the exact ingredients so a few of them were substituted which worked out ok, but we felt we'd need to make it again with a couple of tweaks to make it better.
The end result is really delicious - all of the flavours work so well together with a tomato sauce that has a lovely spicy heat that's not too hot.
Tips
- The first time it was made, we debated whether to have pasta or bread with it...we went with both! Turns out pasta wasn't right, but we both agreed some crusty bread is good to enjoy along with it and to soak up the lovely spicy tomato sauce. The link to our bread recipes is below.
- This recipe for spicy italian sausage and beans is easily adapted if you’re cooking for more people and freezes well if you have leftovers.
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Ingredients
- 1.5 tsp olive oil
- 1 green pepper, deseeded and diced
- 1 onion, chopped
- salt and freshly ground black pepper
- 1 fat garlic clove, thinly sliced
- 0.5 tsp chilli flakes
- 3 Italian sausages, skins removed and sausages roughly chopped
- 400g tin chopped tomatoes
- 250ml chicken stock
- 400g tin cannellini beans
- 30g fresh grated parmesan cheese, to garnish
- 1 tbsp chopped parsley, to garnish
- crusty bread…or homemade bread, to serve (optional)
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Instructions
- In a large pot, heat the oil over a medium heat. Add the pepper, onion and garlic, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Stir in the chilli flakes and cook for 1 minute. Add the sausage and cook for about 5 minutes until browned, using a wooden spoon to break up any lumps. Add the chopped tomatoes, stock and beans, and bring to a simmer. Cover and cook over a low heat for an hour. Season to taste.
- Divide into bowls and garnish with the grated parmesan and parsley. Enjoy with some crusty bread…or homemade bread!
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Spicy Italian Sausage and Beans
Ingredients
- 1.5 tsp olive oil
- 1 green pepper deseeded and diced
- 1 onion chopped
- 1 fat garlic clove thinly sliced
- salt and freshly ground black pepper
- 0.5 tsp chilli flakes
- 3 Italian sausages skins removed and sausages roughly chopped
- 400g tin chopped tomatoes
- 250ml chicken stock
- 400g tin cannellini beans
- 30g fresh grated parmesan cheese to garnish
- 1 tbsp chopped parsley to garnish
- crusty bread…or homemade bread to serve (optional)
Instructions
- In a large pot, heat the oil over a medium heat. Add the pepper, onion and garlic, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Stir in the chilli flakes and cook for 1 minute. Add the sausage and cook for about 5 minutes until browned, using a wooden spoon to break up any lumps. Add the chopped tomatoes, stock and beans, and bring to a simmer. Cover and cook over a low heat for an hour. Season to taste.
- Divide into bowls and garnish with the grated parmesan and parsley. Enjoy with some crusty bread…or homemade bread!
Notes
- The first time it was made, we debated whether to have pasta or bread with it...we went with both! Turns out pasta wasn't right, but we both agreed some crusty bread is good to enjoy along with it and to soak up the lovely spicy tomato sauce. The link to our bread recipes is below.
- This recipe for spicy Italian sausage and beans is easily adapted if you’re cooking for more people and freezes well if you have leftovers.
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