Beans, Winter Squash and Sausages
Note: This makes a hearty weeknight dinner that’s easily multiplied to feed a crowd. Leftovers are delicious topped with poached or fried eggs. From Beth Dooley.
• 8 Italian sausages (sweet or hot), about 2 lb.
• 1 tbsp. olive oil
• 1 small butternut squash, peeled, seeded and cut into 1/2-in. pieces
• 2 garlic cloves, chopped
• 1/2 c. white wine, beer or water
• 1 1/2 c. cooked or canned cannellini or navy beans, drained (see below)
• Splash of red wine vinegar, taste
• Chopped parsley for garnish
Prick each sausage in several places with the tip of a sharp knife. Film a large skillet with the oil. Put the sausages in 1 layer in the skillet and set over medium-high heat. Cover and cook, turning frequently, until the sausages are done (165 degrees on an instant-read meat thermometer) about 10 minutes.
Add the squash, garlic and wine (or beer or water) to the pan, cover, reduce the heat, and continue cooking, stirring occasionally, until the squash is tender, about 4 to 7 minutes.
Stir in the beans and continue cooking until the liquid has evaporated by half, about 2 to 5 minutes. Season with the vinegar and serve garnished with the chopped parsley.
To cook dried cannellini beans: Remove and discard any small stones from the beans and rinse well. Place the beans in a bowl and cover with water by 3 inches and soak overnight. Drain the beans and place in a medium pot. Cover the beans with 2 inches of water and add a small quartered onion and bay leaf. Set over high heat, bring to a boil, skim off any foam on the surface. Reduce the heat and simmer until the beans are tender, about 1 hour. Discard the onions and bay leaves and season with salt and pepper. A half-pound dried beans yields 3 cups cooked. Store cooked beans in a covered container in the refrigerator.
Nutrition information per serving:
Calories 750 Fat 49 g Sodium 1,240 mg
Carbohydrates 38 g Saturated fat 17 g Total sugars 6 g
Protein 39 g Cholesterol 94 mg Dietary fiber 10 g
Exchanges per serving: 2 starch, ½ carb, 5 high-fat protein, 1 ½ fat.