White Beans,Tomato and Andouille Sausage was today’s lunch. These are the things I had on the shelf and in the refrigerator and this is what became of those ingredients. The only indulgent, not-so-healthy ingredient is the andouille sausage.
- 1 Tbsp olive oil
- 2 links (about 8 oz.) Andouille Sausage
- 1 medium onion – cubed
- 1 green summer zucchini – cubed
- 2 cloves garlic – diced
- 1 (28 oz.) can crushed tomatoes
- ½ tsp dried basil
- ½ tsp dried oregano
- Pinch red pepper flakes (optional)
- Freshly cracked black pepper
- 1 (15 oz.) cans cannellini beans, drained
- Salt and fresh ground black pepper to taste
- Add the olive oil onion, garlic, and zucchini to a medium sized pot and cook over medium-low heat until onions are translucent.
- Cut the sausage into bite-sized rounds. Add the sausage slices to the pot.
- Add the can of crushed tomatoes, dried basil, oregano, red pepper flakes, and a healthy dose of freshly cracked pepper (15-20 cranks of a pepper mill). Stir to combine.
- Empty the can of beans into a colander and rinse with cool water. Let the excess water drain away, then add the beans to the pot. Stir the contents of the pot and allow them to heat through, stirring occasionally
(about 10 minutes). Taste and add salt if needed (1/4-1/2 tsp). If a thicker mixture is desired, let the pot simmer longer until the sauce has reduced.
- Serve hot with crusty bread for dipping.