Salsicce con Fagioli all'Uccelletto

When I was at the library last Friday, I also picked up several nice
books from the discard shelf. One of them was a copy of Savoring
Tuscany by Williams-Sonoma, in perfect condition for $2.00! I made
this recipe, from the book, last night. It's a tasty Italian version of our
old American standby, beans and hot dogs.

Salsicce con Fagioli all'Uccelletto

(fresh pork sausages with cannellini in herbed tomato sauce)

2 cups dried cannellini beans (I used navy)
4 cloves garlic
8 fresh sage leaves
1 tomato, cored and halved
salt and freshly ground pepper to taste
2 tbs extra virgin olive oil
8 fresh Italian sausages
2 cups crushed canned plum tomatoes with juice
pinch of ground red chile

Rinse beans well and place in a bowl. Add water to cover and let
soak overnight.

The next day, drain the beans and place in a large saucepan with
7 cups water. Bring to a boil and add 2 of the garlic cloves, 4 of the
sage leaves, and the tomato halves to the saucepan. Reduce the
heat to a very gentle simmer and cook, uncovered until the beans
are tender, 1 1/2 - 2 hours. Season with salt, then drain the beans.
Discard the garlic, sage and tomato.

Crush the remaining 2 garlic cloves. In a large frying pan, warm
together the olive oil, the remaining sages leaves, and the 2
crushed garlic cloves. Add the sausages and brown lightly on
all sides, about 10 minutes. Add the beans, crushed tomatoes
and ground chile. Simmer, uncovered, stirring gently every so
often, for about 15 minutes. Adjust the seasoning with salt and
pepper.

Spoon the beans onto a warmed oval platter, or individual dishes
and lay the sausages on top and serve.
~~photo by Willow~~