Here is a traditional French dish. To add a New Orleans flare, I am using Italian sausage as the meat component.
4-16 ounce cans white beans
2 1/2 pounds sweet Italian sausage links
3 tablespoons olive oil
1 t\large onion, cut into 1/2-inch wedges
4 large garlic cloves, sliced
3 pints cherry tomatoes, halved
1 1/2 tablespoons balsamic vinegar
2 teaspoons dried thyme
1 tablespoon fresh rosemary, minced
3 sprigs rosemary
Zest of 1 lemon
3 bay leaves
Creole seasoning
Preheat oven to 375℉.
Drain 2 cans of beans, reserving liquid and combine with remaining 2 cans of undrained beans and set aside.
Cut sausage into 4-inch pieces. Grill or broil, turning occasionally, until browned on all sides; set aside.
Heat oil in a large oven-proof pan over medium heat. Add onions and sauté until softened, 5 to 8 minutes. Add garlic, and cook, stirring, until fragrant, about 1 minute. Add tomatoes, vinegar, thyme, rosemary, lemon zest, bay leaves, and Creole seasoning. Bring to a simmer and cook, partially covered, until tomatoes begin to break down down, about 20 to 25 minutes. Taste, adjust seasoning. Add bean. If the tomatoes don't throw off enough liquid to ake the dish saucy, stir in some of the reserved juice from the drained beans.
Nestle grilled sausage links into bean and tomato mixture, transfer to oven, and bake 30 minutes.
Remove and discard bay leaves and rosemary sprigs; serve with lightly toasted Italian or sourdough bread.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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