Tuscan White Beans with Sausage

This is an Italian classic dish and one you and your family are sure to love. I previously posted a version using dried beans using an Instant Pot (pressure cooker) and since then have had questions about making it with canned beans. In fact, this is how I usually make the dish as it can be prepared quickly and is just as flavorful and satisfying. 

Julian's Tuscan White Beans with Sausage

This is a simple recipe and once you've made it, you won't need the recipe going forward. You really can just wing it and use ingredient you have available. For example, today I'm using a can of cannellini beans along with a can of great northern beans. While the classic recipe calls for cannellinis, it's easy to substitute most any white beans in this recipe. You can also omit the sausage if you like or substitute another variety, although I do prefer it with the either the classic Italian mild sausage or the sage style bulk sausage. I use mild Italian sausage but I do add a little crushed red pepper. I find this way you can make it just as spice or mild as you prefer. 

Ingredients

Great Northern and Cannellini Beans

2 tablespoons olive oil

1 pound bulk mild Italian sausage
1 large sweet onion, finely diced

1 carrot, diced small

1 stalk celery, diced small

salt and pepper to taste
3 cloves garlic, minced
1 tablespoon tomato paste
1/3 cup sun-dried tomatoes in oil, chopped
1/2 teaspoon dried oregano
1 pinch crushed red pepper flakes, to taste

1 1/2 cups white wine

2 - 15 ounce cans white Cannellini beans

1 cup chicken broth

1 handful of fresh baby spinach, roughly chopped

1/4 cup grated Parmesan cheese (optional)

1 tablespoon flour (I prefer Wondra, as it will not clump)
1/4 cup heavy cream (optional)

Toasted Italian bread and crusts

Instructions

Add the oil to a heavy bottomed pan or Dutch oven and heat over medium-high heat until the oil is hot but not smoking. Add the sausage in two small batches and brown well on all side. Remove the sausage to separate bowl and set aside.

Reduce the heat to medium and in the sausage drippings, add the onion, carrots and celery, with some salt and pepper. Stir regularly until the mixture begins to soften while scraping up any brown bits on the bottom of the pan. 

Stir in the garlic, tomato paste, sun-dried tomatoes, oregano, and red pepper flakes and cook for one minute to bring out their flavors. Add the white wine and stir, scraping up any remaining brown bits. Simmer until the wine is reduced by about half, stirring regularly. 

Add the drained beans and chicken broth. The liquid should now cover the beans with just a little extra. If not, add more broth or water to insure the beans are submerged. Bring to a simmer and cook for 15 minutes, stirring regularly. Taste and correct seasoning as necessary. Reduce heat to medium-low and stir in the spinach until wilted, 1-2 minutes. Stir in the Parmesan cheese. Mix the flour into the heavy cream until combined, and stir in to thicken the mixture. Remove from heat and serve with toasted Italian bread and crusts and a little additional Parmesan cheese grated over the top.