White Tuscan Beans with Sausage

Name: White Tuscan Beans with Sausage
Yield: serves 6 as a main course
Ingredients: 3 cups dried cannellini beans, rinsed, picked over, and soaked overnight; 1/2 pound Italian sausage of choice; 1 teaspoon kosher salt; 6 cloves garlic, thinly sliced; 1 (3-inch) sprig rosemary; 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 cups balsamic vinegar (optional)

January 24, 2012

Luscious cannellini beans are one of my favorites, whether plain, drizzled with olive oil, or baked with melting garlic and rosemary. They can be cooked in a wood-fired oven, in embers in the fireplace, or over indirect heat on a grill. Cook the sausage at the same time. This recipe is extraordinarily easy to make, letting the clay pot and the fire be the star flavor contributors, along with the sausage.

Recipe notes

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