Sausage and Beans, Two.

Another sausage+legume combo, which is a favorite of mine. This is a really great winter dish, which manages to feel hearty while still being quite healthy. It also makes great leftovers. The remains of this particular casserole were living happily in the freezer over spring break when the electricity went off. For almost a week! It was with a heavy heart that I returned to Chicago and threw out frozen shrimp, a stash of good sausages, and many leftovers. (Not to mention two gallons of homemade chicken stock...)

Anyway, this dish is so easy and cheap to make that the leftovers weren't too much of a loss, and if this chilly weather keeps up I might make it again soon. Any kind of chicken sausage should be fine; I used hot italian, but only because it was the most interesting type to be had at Treasure Island.

Chicken Sausage and White Bean Casserole (adapted from Martha Stewart)

Note: the original recipe calls for fresh bread crumbs to top the casserole. I had no bread, which meant no fresh bread crumbs. However, I'm sure it would make this even better.

-2 tablespoons olive oil

-25-30 fresh sage leaves

-1 medium yellow onion, diced

-6 cloves garlic, minced

-3/4 chicken sausage, casings removed (in my grocery store, chicken sausage comes in 1.25 lb packages of 5 links. For this, I use 3 links and save the other two for grilling)

-1/2 cup white wine

-2 cans cannellini beans

salt and pepper

Preheat oven to 400 degrees.

1. Heat olive oil in a large skillet. When hot, add sage leaves and fry until crisp, then remove to a paper towel.

2. Add onion and garlic to the pan and saute until translucent.

3. Add the sausage and fry until no longer pink, breaking up with a spoon/spatula. Add beans and wine to the pan and cook about 3 minutes, until everything is heated through. Season with salt and lots of pepper.

4. Transfer sausage/beans to a casserole dish and top with the fried sage leaves. Bake 15-20 minutes and serve with parmesan and a vegetable of some kind.

Photography note: These pictures are better! They might even be good! All credit goes to the sun, which, these days, is sometimes out when I finish cooking. I've been taking pictures on the back porch, see.

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