White Bean and Sausage Sauté

by Julie Hasson and Judith Fertig

Serves 5
Hands-on time: 15 minutes
Total time: 35 minutes

This flavor-rich dinner is a cinch to make, especially when you use white beans that you've already prepared.

Ingredients

4 Italian sausages
1 tablespoon olive oil
1/2 cup chopped onion
2 minced garlic cloves
3/4 cup chicken broth
14-1/2-ounce can diced tomatoes

4 cups cooked white beans, thawed and drained, if using frozen
1 teaspoon sage
1 teaspoon parsley
2 cups baby spinach
Salt and pepper to taste

Instructions

In a large skillet, sauté the sausages until they're cooked through, then slice them and set them aside.
Heat the olive oil over medium heat and swirl to coat the cooking surface. Add the chopped onion and sauté for 4 minutes, then add the garlic and sauté for a minute. Add the sausage, chicken broth, and diced tomatoes. Mix in the cooked white beans, sage, and parsley. Bring the mixture to a boil, then simmer for 5 minutes.
Add 2 cups of baby spinach and salt and pepper to taste. Cook until the spinach is wilted, about 2 minutes.

Nutritional Information
Per serving (1-1/3 cups): Calories 245 ● Total Fat 9 g (14% DV) ● Saturated Fat 3 g (14% DV) ● Cholesterol 21 mg (7% DV) ● Sodium 1090 mg (45% DV) ● Total Carbohydrate 24 g (8% DV) ● Fiber 7 g
(28% DV) ● Sugars 5 g ● Protein 19 g (38% DV) ● Vitamin C (38% DV)

Tips:: Grind Your Own Meat: For maximum meat taste (and minimum mystery additives), start with boneless beef round, turkey breast, and pork loin. Cut the meat into 1-1/2-inch cubes and chill them on a baking sheet in the freezer until cold but not frozen, 20 to 30 minutes. Working with one type of meat at a time, pulse the cubes in a food processor until very finely chopped, about 10 times.

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