Tuscan Sausage Stew with Tomatoes and Cannellini Beans
1 ½ pound pork sausages with garlic
Extra Virgin Olive Oil
3 cloves garlic, minced
2 15 oz. cans cannellini beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 28 oz. can diced tomatoes
1 cup low-sodium chicken stock
Sprig of sage
Kosher salt and freshly ground pepper
Extra virgin olive oil for drizzling
Prick the sausages with a fork. Heat a large frying pan over medium heat. Add the sausages and 1/2 cup of water and cook, turning occassionally, until the sausages are halfway cooked, about 5 minutes. Remove from the pan and cut each sausage into 2 pieces.
Warm 2 tablespoons of the olive oil in the same pan. Add the garlic and cook stirring for 30 seconds. Add the tomatoes, cannellini beans, sausages, sage sprig, and chicken stock. As soon as it is simmering, reduce the heat to medium low and simmer 30 to 40 minutes. Taste and season with salt and pepper.
To serve, ladle the beans and sausages into bowls. Garnish with a drizzle of extra virgin olive oil.