Sausage and Beans

• 4 cups White Beans with Garlic (page 441) or any well-seasoned white beans
• Salt and black pepper if necessary
• Additional extra virgin olive oil if necessary
• 1 1/2 pounds good-quality pork sausage

1. Gently warm the beans in a medium saucepan, partially covered.
2. If you have not already added salt, pepper, and olive oil, do so, to taste.
3. Meanwhile, slowly grill or panfry the sausage until nicely browned all over, 15 to 20 minutes.
4. Cut into chunks and bury in the beans.
5. Cook, stirring occasionally, until heated through, another 5 minutes or so.
6. Serve or cover and refrigerate for up to a day before gently reheating.
7. Even easier: Bury about 1/2 pound dried (Spanish) chorizo (or other good garlicky sausage), cut into chunks, in 4 cups beans, along with a dried chile or hot red pepper flakes to taste.
8. Heat through, about 10 minutes, then taste, adjust the seasoning, and serve.
9. Substitute Aromatic White Beans with Chicken Stock and Tomatoes (page 442) for the White Beans with Garlic.

white beans, salt, necessary, pork sausage

Taken from www.epicurious.com/recipes/food/views/sausage-and-beans-386277 (may not work)