Italian Sausage and Beans

• 1 pound Sweet Italian Sausage Links
• 1- 1/2 cup Water, Divided Use
• 3 Tablespoons Extra-virgin Olive Oil, Divided
• 1 whole Medium Sized Onion, Diced
• 3 cloves Garlic, Minced
• 1 can 14.5 Ounce Diced Tomatoes, Undrained
• 1 can (6 Ounce) Tomato Paste
• 1/4 cups Fresh Sage, Chopped
• 1/4 cups Fresh Oregano, Chopped
• 2 teaspoons Salt
• 1/2 teaspoons Black Pepper, Or To Taste
• 3 cans (15 1/2 Oz. Size) Cannellini Beans Or Great Northern Beans, Drained And Rinsed

1. Remove sausage from casings.
2. In a medium sized skillet, over medium heat, brown sausage.
3. Crumble the sausage as you cook it and cook until no longer pink.
4. Remove sausage to a bowl.
5. Drain off any fat in the skillet.
6. Add 1/2 cup of the water to deglaze the brown bits on the bottom of the skillet.
7. Add this liquid to the sausage & keep warm.
8. In a large skillet, over low heat, slowly sweat the onions in 2 tablespoons of the olive oil.
9. Add the minced garlic and cook slowly until the onion is tender, but do not brown.
10. Add the diced tomatoes, tomato paste, and the remaining 1 cup of water.
11. Turn the heat up to medium and bring this mixture to a boil, stirring to combine.
12. Add the remaining ingredients and the sausage/liquid.
13. Reduce heat and simmer for 20 minutes,uncovered, stirring occasionally.
14. Before serving, stir in the remaining tablespoon of olive oil.
15. Serve warm with grated Romano cheese.

water, extravirgin olive oil, onion, garlic, tomatoes, tomato paste, fresh sage, fresh oregano, salt, black pepper, beans

Taken from tastykitchen.com/recipes/main-courses/italian-sausage-and-beans/ (may not work)