Recipes using "Great Northern Beans"

Recipes

Escarole, Sausage and White Beans
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Escarole, healthy, full of vitamins, and oh so good - -
Servings
6
Servings
6
Escarole, Sausage and White Beans
Print Recipe
Escarole, healthy, full of vitamins, and oh so good - -
Servings
6
Servings
6
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links
  • 2 large heads escarole
  • olive or canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • salt and pepper
  • crushed red pepper
  • 1 can (15 ounce) Great Northern Beans
  • Romano cheese, grated (optional)
Servings:
Instructions
  1. Wash escarole in cold water. Tear each leaf into small pieces and place in a colander to drain.
  2. Cook escarole in large kettle of boiling water. Drain in colander and run cold water over escarole to stop the cooking. Make small bundles and squeeze out excess water. Cut escarole into small pieces.
  3. In a large skillet, over medium heat, cook sausage until brown and cooked through. Remove and cut into 1/2 inch pieces. Reserve.
  4. In same skillet, add additional oil and sauté onion. Add garlic and lightly sauté. Move the onion and garlic to the back of the pan.
  5. Add and heat a layer of oil in skillet. Add a layer of escarole, season with salt, pepper and crushed red pepper. Cook and turn over several times with a pair of tongs until heated through. Move escarole to the back of the skillet stirring in the onions and garlic.
  6. Repeat above steps until all the escarole is cooked. Add the can of beans and sausage pieces. Mix all ingredients together and simmer for several minutes to blend flavors.
Recipe Notes
  • This dish can be made with a mix of your favorite greens, such as swiss chard, mustard greens and curly endive.
  • Chicken broth can be added to add flavor.
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Recipes

Pasta and Bean Soup with Sausage
Print Recipe
A traditional Italian soup (pasta e fagioli) that was a peasant recipe - -
Servings
8
Servings
8
Pasta and Bean Soup with Sausage
Print Recipe
A traditional Italian soup (pasta e fagioli) that was a peasant recipe - -
Servings
8
Servings
8
Ingredients
  • 1 pound Ditalini or Elbow macaroni
  • 1 pounds DiRusso's® Italian Sausage Links
  • 2 cans (15 ounce) Great Northern Beans
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 cup celery, chopped
  • 1 clove garlic, minced
  • 1 can (28 ounce) tomato sauce
  • 1 can (28 ounce) crushed tomatoes
  • 6 cups water
  • 1/2 teaspoon dried basil
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Parmesan or Romano cheese, grated
Servings:
Instructions
  1. Remove casings from sausage. In a large sauce pot, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until browned and cooked through. Remove sausage and reserve.
  2. Heat the 2 tablespoons of oil in the sauce pot and sauté onions, celery and garlic. Add tomatoes, water, basil, parsley, salt and pepper. Bring to boil, partially cover pan, and simmer for 45 minutes.
  3. Add beans and sausage and simmer for 15 minutes.
  4. Cook macaroni according to package directions. Add drained macaroni to sauce pot and stir.
  5. Serve immediately in soup plates and a generous sprinkling of cheese.
Recipe Notes
  • Substitute 4 cups cooked dried beans for 2 cans beans.
  • Crushed red pepper flakes can be sprinkled on each serving.
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