Beans With Sausages

Hearty, rustic, and full of soul, this dish of beans and sausages in red wine is comfort food done right. Plump white beans soak up a rich sauce of red wine, garlic, and olive oil, while golden sausages bring smoky depth. Celery adds a savory backbone, fresh sage lifts everything with its earthy perfume, and the slow simmer ties it all together into a bowl that tastes like it’s been cooking all afternoon. It’s simple, satisfying, and just as good for a cozy weeknight as it is for feeding friends with a loaf of crusty bread on the table.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the soaked beans in a pan, pour in water to cover, and add the celery, one garlic clove, and one sage leaf. Cover bring to a boil, then lower the heat and simmer for 2 -- 3 hours, adding more hot water, if necessary. Drain well and keep warm.

Step 2

Heat the oil in the skillet. Crush the remaining garlic clove, add to the skillet with the remaining sage leaf, and cook for a few minutes.

Step 3

Prick the sausages with a fork, add to the skillet, and cook until lightly browned all over.

Step 4

Sprinkle in the wine and cook until it has evaporated.

Step 5

Drain the beans and add to the skillet, then cover and cook over medium heat for 30 minutes.

Step 6

Remove the lid and cook until the excess liquid has evaporated.

Step 7

Season with salt and pepper, mix well, and transfer to a warm serving dish.