Salsicce e fagioli (Sausage and Beans)

Ingrédients

• 1-2 or more sausages per person, depending on appetites
• 1 medium onion (finely minced)
• A splash of white (or red wine)
• A sprig of fresh sage and/or rosemary
• 1/2 large can (400g/14 oz of tomatoes, puréed through a food mill)
• 2 small cans (425 g/15 oz each cannellini or borlotti beans)
• Olive oil
• Salt and pepper

Préparation

1. 1

   In a sauté pan or braiser large enough to hold all the sausages in one layer, brown the sausages on all sides in abundant olive oil.

2. 2

   When the sausages are nice and brown, add the minced onion, seasoning everything generously with salt and pepper. Stir from time to time. Continue over gentle heat until the onion is soft and translucent, then add the wine. Raise the heat and let the wine evaporate.

3. 3

   Add the puréed tomatoes and herbs to the pan, making sure to distribute the tomato evenly, and adjust the heat so the tomato simmers gently. Continue simmering until the tomato has reduced and visibly separates from the oil, about 15 minutes or so.

4. 4

   Add the beans and mix them into the sauce, along with a ladleful of water or broth. Let everything simmer for just 5-10 minute more, long enough to allow the beans to heat up and the flavors to meld.

5. 5

   Serve.