Tuscan Sausage And Bean Dip Recipes

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TUSCAN SAUSAGE & BEAN DIP



Tuscan Sausage & Bean Dip image

This is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I'm-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party-I'll bet you no one else will bring anything like it! -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 16 servings.

Number Of Ingredients 14

1 pound bulk hot Italian sausage
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 cup dry white wine or chicken broth
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 package (8 ounces) cream cheese, softened
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Assorted crackers or toasted French bread baguette slices

Steps:

  • Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated., Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses., Bake until bubbly, 20-25 minutes. Serve with crackers.

Nutrition Facts : Calories 200 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

ITALIAN WHITE BEAN AND SAUSAGE STEW



Italian White Bean and Sausage Stew image

This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h45m

Yield 6

Number Of Ingredients 13

1 ½ cups dry cannellini beans
4 (6 ounce) Italian sausage links with garlic and fennel
1 cup chopped yellow onion
⅓ cup dry white wine
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 bay leaf
6 cups water, or to taste
1 teaspoon salt, plus more to taste
4 cups chopped kale
1 tablespoon extra-virgin olive oil, or to taste
6 tablespoons grated Parmigiano-Reggiano cheese, or to taste
6 pinches red pepper flakes

Steps:

  • Soak beans in cold water, 8 hours to overnight.
  • Drain beans and set aside.
  • Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
  • Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
  • Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
  • Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
  • Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g

SAUSAGE, BEAN AND SPINACH DIP



Sausage, Bean and Spinach Dip image

This warm, hearty dip is loaded with spicy pork sausage, spinach and pinto beans. Serve with Food Should Taste Good™ tortilla chips for a crowd-pleasing appetizer.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 24

Number Of Ingredients 13

1 lb bulk spicy pork sausage
1 medium sweet onion, finely chopped (1/2 cup)
1 red bell pepper, finely chopped
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme leaves
1/2 cup dry white wine
1 package (8 oz) cream cheese, cut into cubes
1 bag (6 oz) fresh baby spinach leaves, coarsely chopped
1/4 teaspoon salt
1 can (16 oz) pinto beans, drained, rinsed
1/2 cup shredded Parmesan cheese (2 oz)
Food Should Taste Good™ cantina tortilla chips, as desired
Fresh thyme sprig, if desired

Steps:

  • Heat oven to 375°F. In large skillet, cook sausage, onion and chopped bell pepper over medium-high heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink; drain. Add garlic and 1 teaspoon thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid is almost completely evaporated.
  • Add cream cheese; cook 2 minutes, stirring constantly, until cream cheese is melted. Stir in spinach and salt. Cook 2 minutes longer, stirring constantly, until spinach is wilted. Remove from heat. Gently stir in beans. Pour mixture into 2-quart casserole; sprinkle with Parmesan cheese.
  • Bake uncovered 18 to 20 minutes or until golden brown. Serve dip warm with tortilla chips. Garnish with thyme sprig.

Nutrition Facts : Calories 130, Carbohydrate 5 g, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg

TUSCAN BEAN STEW WITH SAUSAGES



Tuscan Bean Stew with Sausages image

A quick and easy Tuscan bean stew made with Italian sausages, cannellini beans, tomato, sage, and garlic. It's hearty, filling and just what you need to warm yourself up on a chilly evening.

Provided by Emily Kemp

Categories     Main Course

Time 32m

Number Of Ingredients 7

4 Italian sausages (,skins removed)
1.6 lbs (740g) cannellini beans (,canned + 6 tbsp of cooking liquid)
2 cloves of garlic
5 sage leaves
7 oz (200g) passata/pureed tomatoes
1/2 tbsp olive oil
salt and pepper (to season)

Steps:

  • Add the olive oil to a large pot on a medium/low heat. Peel the garlic cloves but keep whole and add them to the pot with the sage leaves.
  • When the garlic starts to take on some colour add the beans with 6 tbsp of their cooking liquid and the passata (pureed tomatoes).
  • Let the beans simmer for around 10 minutes. Cut each sausage into three then add them to the beans.
  • Season with a salt and pepper and continue to simmer the bean stew gently until the sausages are cooked through (around 15-20 minutes). Stir it every so often but be careful not to mash up the beans.
  • Once ready, remove the garlic cloves and serve. Serve with salad and crusty bread.

Nutrition Facts : Calories 554 kcal, Carbohydrate 33 g, Protein 26 g, Fat 36 g, SaturatedFat 12 g, Cholesterol 85 mg, Sodium 1222 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving

ITALIAN SAUSAGE AND BEAN STEW



Italian Sausage and Bean Stew image

Classic, flavour-packed stew of Italian sausages cooked with beans, celery, onions and Cirio Chopped Tomatoes for a rich and satisfying lunch or dinner

Provided by lfarrow19

Time 35m

Yield Serves 4

Number Of Ingredients 10

2 tbsp sunflower oil
8 Italian sausages
1 onion, peeled and finely chopped
2 sticks celery, trimmed and chopped
3 cloves garlic, peeled and finely chopped
400g can Cirio Chopped Tomatoes
Salt and freshly ground black pepper
3 sage leaves, roughly chopped
2 bay leaves
2 x 400g cans cannellini beans, drained

Steps:

  • Heat oil in a pan and fry sausages to brown lightly all over.
  • Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
  • Pour over Cirio Chopped Tomatoes and bring to bubbling.
  • Season, then turn down to simmer for 10 minutes.
  • Add sage and bay leaves. Spoon in cannellini beans and stir.
  • Season again and cook for another 5 minutes to heat beans.

GRILLED SAUSAGE WITH TUSCAN BEANS



Grilled Sausage with Tuscan Beans image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 20

1 pound hot Italian sausage or one 6-count package
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon chopped garlic
1 teaspoon Italian seasoning
One 14.5-ounce can diced tomatoes, drained and juice reserved
One 14.5-ounce can diced tomatoes, drained and juice reserved
Salt and freshly ground pepper
One 15-ounce can cannellini beans, drained and rinsed well
One 15-ounce can red beans, drained and rinsed well
2 tablespoons torn fresh basil
3 pita pockets, each cut into 8 wedges
One 8-ounce package cream cheese, softened
Zest of 1/2 a lemon
One 15-ounce can red beans, rinsed and drained
3 tablespoons dressing, reserved from Grilled Sausage with Tuscan Beans, recipe above
Salt and fresh ground pepper
Salt and fresh ground pepper
1 cup Tuscan Beans, reserved from Grilled Sausage with Tuscan Beans, recipe above
1/2 medium red onion, diced

Steps:

  • Preheat a grill over medium heat.
  • Place the sausages on the grill and cook until cooked through, 20 to 25 minutes, turning every 4 to 5 minutes.
  • In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper. Reserve 3 tablespoons of the dressing for the Round 2 Recipe Three Layer Bean Dip. Add the beans, diced tomatoes and basil, and toss to coat. Reserve 1 cup of the bean mixture for the Round 2 Recipe Three Layer Bean Dip. Serve the remaining beans with the grilled sausage.
  • Round 2 Recipe - Three Layer Bean Dip:
  • Preheat the oven to 350 degrees F.
  • Spread the pita wedges on a baking sheet. Toast in the oven until crispy, about 10 minutes. Let cool completely
  • In a small bowl, combine the cream cheese and lemon zest and mix until smooth. Spread the cream cheese mixture into the bottom of a medium dip bowl.
  • In the bowl of a food processor, combine the red beans, reserved dressing and a generous pinch of salt and pepper, and puree until smooth. If the mixture is too thick, then add a few tablespoons of water to thin. Spread the bean puree over the cream cheese mixture.
  • Combine the reserved Tuscan Beans with the red onions and spoon on top of the pureed beans. Serve with toasted pita chips on the side.

7 LAYER SAUSAGE MEXICAN BEAN DIP



7 Layer Sausage Mexican Bean Dip image

7 Layer Sausage Mexican Bean Dip

Provided by Donna Elick

Categories     Condiment

Time 40m

Number Of Ingredients 8

1 pound ground hot Italian sausage (or chicken sausage)
1 tablespoon extra virgin olive oil
15 ounces refried beans
2 cups spicy brown rice
1 can diced green chiles
1/2 cup enchilada sauce
8 ounces shredded Mexican cheese blend (divided)
1/2 cup sliced black olives

Steps:

  • Preheat oven to 350°F.
  • In a medium skillet over medium heat, drizzle olive oil into warm pan. Add sausage and cook until browned, about 8 minutes. Remove meat from pan and set aside on paper towels to drain.
  • In a medium casserole dish or heat safe bowl (I used a 1.75 quart), spread refried beans into an even layer.
  • Add rice and spread evenly over beans. Add diced green chiles and smooth over the beans. Sprinkle approximately half of the cheese evenly over green chiles. Sprinkle cooked sausage evenly over the cheese layer.
  • Add enchilada sauce and smooth evenly over top of the cheese, then sprinkle remaining cheese over top. Arrange sliced olives on top of cheese. Cover dish with aluminum foil.
  • Place the dish on a small baking sheet and transfer to the center rack of the oven. Bake covered for 30 minutes, then increase oven temp to 400°F, remove foil, and cook until cheese is melted and lightly browned, about 10 minutes.
  • Serve warm with chips for dipping. Enjoy!

Nutrition Facts : ServingSize 1, Calories 393 kcal, Fat 17 g, SaturatedFat 7 g, Carbohydrate 41 g, Sugar 2 g, Fiber 2 g, Protein 19 g, Cholesterol 67 mg, Sodium 889 mg

TUSCAN SAUSAGE AND BEAN DIP



TUSCAN SAUSAGE AND BEAN DIP image

Yield 16

Number Of Ingredients 14

1 lb hot italian sausage
1 med onion finely chopped
4 garlic cloves minced.
1/2 cup dry white wine or chicken broth
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp dried thyme
1 package ( 8 oz) cream cheese softened
1 pkg ( 6 0z) fresh baby spinach coarsely chopped
1 can (15oz) white kidney or cannelli beans rinsed and drained
1 cup chopped seeded tomatoes
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Baguette

Steps:

  • 1. Preheat oven to 375 degrees. In a large skillet, cook sausage, onion and garlic over med heat until sausage is no longer pink, breaking up sausage into crumbles, drain. Stir in wine, oregano, salt and thyme, Bring to a boil, cook until liquid is almost evaporated. 2. Add cream cheese stir until melted. Stir in spinach, beans and tomatoes cook and stir until spinach is wilted Transfer to a greased 8 inch square baking dish. Sprinkle with cheeses Bake 20-25 minutes until bubbly serve with bread

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Tuscan sausage & bean dip recipe. Learn how to cook great Tuscan sausage & bean dip . Crecipe.com deliver fine selection of quality Tuscan sausage & bean dip recipes equipped with ratings, reviews and mixing tips. Get one of our Tuscan sausage & bean dip recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
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