Romano Tamanis Beans And Sausage Recipes

WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE

Steps:

• Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
• Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
• Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
• Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
• Plate the pasta and top with more Parmesan and basil. Serve immediately.

BEST EVER BEANS AND SAUSAGE

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.

SKILLET SAUSAGES WITH BLACK-EYED PEAS, ROMANO BEANS, AND TOMATOES

Steps:

• Heat oil in heavy large deep skillet or pot over medium heat. Add sausages and cook until browned and thermometer inserted horizontally into Italian sausages registers 165°F, turning occasionally, about 12 minutes. Transfer sausages to plate. Add onion to skillet; sprinkle with salt and cook until tender and beginning to brown, about 4 minutes. Add garlic; stir 30 seconds. Add broth and peas; cover and cook until peas are almost tender, about 12 minutes. Add beans; cover and simmer until beans are almost tender, about 4 minutes. Add tomatoes; cook uncovered until tomatoes begin to burst, about 2 minutes. Add thyme and sausages with any accumulated juices. Cook until sausages are heated through, peas and beans are tender, and liquid coats back of spoon, 3 to 4 minutes. Season to taste with salt and pepper. Spoon vegetable mixture into large shallow bowl. Arrange sausages over and serve.

ROMANO TAMANI'S BEANS AND SAUSAGE

Steps:

• Make a bouquet garni with the thyme, parsley and one of the bay leaves by tying them up together in a bundle. Pour the chicken stock into a large pot, add the bouquet garni and bring to a boil over high heat.
• Add the beans, return to a boil, reduce heat and simmer, covered, until beans are tender, about 45 minutes. Remove the bouquet garni, and strain the beans. Reserve the liquid.
• Meanwhile, melt the butter with the olive oil in a pan over high heat. Reduce heat to medium, add the celery, the carrot, the onion, the remaining bay leaf and the cloves, and saute until the vegetables are softened, about 10 minutes.
• Squeeze the juice from the tomato into the pan before adding the rest of it in one piece. Cook 2 more minutes, remove from heat and remove the cloves and bay leaf. Combine with the beans.
• Crowd the sausages into a small pan, and cook over medium-low heat, rotating frequently, until brown in the center, about 45 minutes. Break some of the larger pieces of sausage with a spatula before adding them and their juices to the bean mixture, adjusting with salt and about 1 cup of the reserved bean cooking liquid. Serve with polenta.