Recipe

Sienna Beans And Sausage Recipe

	Chefmeow / All my dishes 2 years, 5 months ago This recipe came from the Grandstaff Estate in Carrollton, Texas. I obtained this and several hundred recipes when I purchased the collection at an estate sale in 1988. Enjoy. Prep:10m Cook:20m Servings:4	Chefmeow
	main beans sausage pork herby garlicky

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Ingredients

2 cups dried cannelloni beans

1 large garlic clove peeled and left whole

4 large sage leaves fresh

2 tablespoons olive oil

1 teaspoon salt

2 teaspoons freshly ground black pepper

12 sweet Italian sausages

4 tablespoons olive oil

4 large garlic cloves unpeeled

12 large sage leaves fresh

1/2 cup cold water

1 tablespoon tomato paste

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

Directions

Soak beans in a bowl of cold water overnight. The next morning drain the beans and rinse them under cold running water. Place a medium sized pot of cold water over medium heat and when the water reaches a boil add the beans along with the garlic and sage and simmer for 45 minutes. Add oil, salt and pepper then mix well and simmer 1 minute longer. Drain beans and transfer them to a glass bowl and place a wet towel over the beans to keep them from drying out. Puncture sausages with a fork in three or four places. Heat the oil in a flameproof casserole over medium heat. When the oil is hot add the sausages and sauté over low heat for 15 minutes turning them over several times. Add the garlic and sage and sauté for 3 minutes more. Add water, tomato paste, salt and pepper. Cook over low heat until sausages are cooked through about 10 minutes. Remove sausages to a glass bowl and add the beans to the skillet. Season with salt and pepper then mix very well and cook 2 minutes more. Place sausages back in the casserole then mix well and cook 5 minutes more. Transfer the contents of the skillet to a large serving platter and serve with additional sage leaves.

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