Sausage & White Bean Skillet Bake

I love rustic cooking. You know the kind of cooking without measurements or stress—where just a few simple ingredients come together to create something amazing.

 

Adam and I had made a stop at the local butcher earlier last night and there were some beautiful sausages that I couldn’t resist buying. I accompanied the sausages with white beans, tomatoes, garlic & some onions.  It was wonderfully rustic and perfect for the fall weather.

P.s I would like to sincerely apologize for the poor quality Iphone pictures in advance! I was SLR-less.

Sausage & White Bean Skillet Bake

2 lbs. ripe tomatoes, chopped
2 tsp tomato paste
½ cup cannellini beans, drained
1 large onion, sliced in to chunks
2 sprigs each of fresh thyme, rosemary and bay
1 tablespoon dried oregano
3 cloves of garlic, peeled and chopped
6 good-quality Polish sausages
6 slices good-quality bacon
extra virgin olive oil

 

  1. Place the bacon in a skillet heated medium-high & cook until brown & crispy. Transfer the bacon to a plate lined with paper towel. Sautee the onions in the bacon fat until translucent and then add in the garlic and the herbs.
  2. Cook for 1 minute.  Add in the Sausages (whole) along with the tomato paste & chopped tomatoes. Add the bacon back in and allow for this beautiful concoction to simmer until the flavors come together (about 10-15 minutes). Add in the white beans.
  3. Top with sour cream and serve with toasted bread.

Enjoy! Ps. I miss you guys—but I’m having so much fun in Europe (even though medical school is absolutely draining!).

love always,
r x

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