1 lb. Community Grains Cannellini beans
4-6 cloves garlic
2 bay leaves
6 fresh sage leaves
4-6 black peppercorns
1/4 c. olive oil
big can of whole tomatoes – stewed or chopped or sauce or fresh works too
3/4 lb. fresh Italian sausage
Parmesan cheese & parsley for serving
Soak beans over night. Drain.
In a large stock pot cook beans, half the olive oil, three cloves of crushed garlic, sage, bay leaves, and black peppercorns. Start checking for done-ness around the 90 minute mark. Our beans are super fresh, so after a full night of soaking they are often done sooner than later.
Drain beans, reserving 1-2 cups cooking liquid.
Wipe out your pot and heat the remaining olive oil. Cut the sausage out of their casings and brown over medium-high heat. We used some of Riverdog Farm’s delicious spicy Italian sausage resplendent with fennel and chili. If you can find a similar fresh sausage that’s what you want.
Rough chop 3 cloves of garlic and add to sausage followed by can of tomatoes, 1-2 cups of bean cooking liquid (2 if you like extra sauce to sop up with bread) and the beans. Stir well. Serve with grated Parmesan cheese, and a hunk of bread.
Beans are notorious for getting tastier the longer they sit around, so you might want to make this one a day before you intend to serve.
For a vegetarian dish, just leave out the sausage. Another option is to grill the sausage and serve alongside the beans.