If you like franks and beans, this is for you. There are, of course, more complicated versions, ending with cassoulet, but this is the starting point. Other cuts of meat you can use here: longer, because they need some simmering time, but very good, are browned chunks of pork or lamb shoulder (or both), cooked in the beans in place of (or in addition to) the sausage.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Gently warm the beans in a medium saucepan, partially covered. If you have not already added salt, pepper, and olive oil, do so, to taste.
Step 2
Meanwhile, slowly grill or panfry the sausage until nicely browned all over, 15 to 20 minutes. Cut into chunks and bury in the beans. Cook, stirring occasionally, until heated through, another 5 minutes or so. Serve or cover and refrigerate for up to a day before gently reheating.
Chorizo and Beans
Step 3
Even easier: Bury about 1/2 pound dried (Spanish) chorizo (or other good garlicky sausage), cut into chunks, in 4 cups beans, along with a dried chile or hot red pepper flakes to taste. Heat through, about 10 minutes, then taste, adjust the seasoning, and serve.
Sausage with Aromatic Beans and Tomatoes
Step 4
Substitute Aromatic White Beans with Chicken Stock and Tomatoes (page 442) for the White Beans with Garlic.
