Baked white beans with Italian sausage

Baked beans and sausages shown on a braiser, just cooked. Dish is garnished with fresh parsley, ready to serve.

Baked beans and sausages is a comforting dish, filling and very nutritious. I love adding lots of veggies to this dish and cooking them with beans and sausages in a Mediterranean style dish.

Course Main Course

Cuisine Mediterranean

Keyword baked white beans with Italian sausage

Prep Time 10

Cook Time 50

Pressure cook 35

Total Time 1 35

Servings servings

Calories 488kcal

Author Sonila

Equipment

1 braiser
1 Pressure Cooker

Ingredients

14 ozs white beans dry
16 ozs Italian sausage about 4-5 sausages
3 tbsps olive oil
2 yellow onions
3 garlic cloves
2 bell peppers any color
1 jalapeño or red chili or any spicy pepper of your choice
2 carrots or about 7-8 baby carrots
1 beefsteak tomato
15 ozs tomato sauce about 1 can
2 bay leaves
1 cup fresh Italian parsley
0.5 tsp harissa powder
1 tbsp oregano
0.5 tsp thyme
1 tsp sea salt adjust to taste
0.5 tsp black pepper adjust to taste
8 ozs chicken broth or vegetable broth

Instructions

Inspect beans for impurities, remove any small rocks or broken pieces. Rinse and add to a bowl with water so beans can soak over night.
Next day, rinse beans add to pressure cooker or instant pot. Cover with water. Close lid, pressurize and cook on high for 30-35 minutes. Let the device depressurise naturally. Strain beans and let cool in the strainer.
Cut sausages in bite size pieces. Add some olive oil to a braiser or Dutch Oven. Turn heat on medium and once oil is shimmery, add sausage pieces to the pot. Brown on all sides for few minutes stirring occasionally. Remove with a slotted spoon and set aside.
While sausages are browning, chop onions and mince garlic. Dice the carrots, peppers and the jalapeño or chili pepper. Set aside. Blend or dice the tomato, your choice. Finely chop the parsley and gather the seasonings.
Once you have removed the sausages from the braiser, add onions and garlic. Add more olive oil if needed. Saute the onions and garlic until volume goes down.
Add carrots, peppers and jalapeño to the pot. Continue stirring and sauteing all the veggies together until soft.
Add sausages back to pot and mix thoroughly with veggies. Add beans at this point too. Pre-heat oven to 400 degrees F.
Finally start adding diced or blended tomato, tomato sauce, chicken stock (or veggie stock), bay leaves, oregano, thyme, sea salt, black pepper and some fresh parsley. Reserve 1-2 tbsps of the fresh parsley as garnish.
Mix everything well, taste and adjust for salt. Place braiser in the oven and bake for 20 minutes covered, then lower temperature to 350 and bake uncovered to 10-15 minutes. Let cool for about 15 minutes before serving.
Garnish with parsley before serving. Optional - drizzle olive oil and red wine vinegar over each plate as desired. Enjoy:)

Notes

If using dry beans, remember that you have to soak them the night before.
Instead of using 2 regular carrots, I often use 7-8 baby carrots because I have them handy more time than not, plus they're already peeled. Saves some prep time.
Just because I'm using Italian sausage doesn't mean this is an Italian dish. I cook a lot of Mediterranean style meals because I grew up in the Mediterranean.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat leftovers with some olive oil in a skillet or in the microwave. Add few tablespoons of water if dish has gotten too thick.

Nutrition