Cannellini Beans With Sausage Meatballs

• 2 tbsp extra virgin olive oil
• 1 None large onion, peeled and coarsely chopped
• 3 clove garlic, chopped
• 1 lb coarse-textured Italian sausages, casings removed, meat rolled into walnut-sized balls
• 1 tsp chopped fresh sage
• 1/2 cup dry white wine or chicken stock
• 14 oz dried cannellini beans, cooked, or 3-4 (14-oz) cans cannellini beans, drained and well rinsed
• 1 pint cherry tomatoes, halved
• 10 g chopped flat-leaf parsley

1. Combine the oil and onion in a large skillet and cook over moderate heat and saute for about 5 mins until the onion is softened. Add the garlic and stir for a further 1 min. Remove the onion and garlic and set aside. Increase the heat to high. Add the sausage balls and saute for about 5 mins until well browned all over.
2. Return the onion and garlic to the pan, and add the sage and wine. Bring to a boil. Add the drained beans and tomatoes, and reduce the heat to a simmer. Set the lid on an angle and cook gently for 15 mins. Top with chopped parsley and serve.

extra virgin olive oil, onion, clove garlic, coarsetextured, fresh sage, white wine, cannellini beans, cherry tomatoes, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/28018 (may not work)