Baked White Beans and Sausage With Sage

Recipe from Harriet Russell and Amanda Grant

Adapted by Margaux Laskey

Baked White Beans and Sausage With Sage — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 1 hour
Rating: 4(851)
Comments: Read comments

This incredibly easy one-pan dinner is from the cookbook “The Silver Spoon for Children,” with more than 40 traditional recipes adapted from “The Silver Spoon,” a book that appears in many home kitchens in Italy. Older children with some experience can follow this recipe as is, but if you’ve got little ones who want to help, they can stir the sage, beans and apple juice together in a large bowl while the sausages bake, then you can pour the mixture into the hot pan. If you like your beans on the saucy side, add ¼ cup more apple juice. Serve with buttered crusty rolls and something leafy and green. —Margaux Laskey

Featured in: The Best Cookbooks for Kids

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Ingredients

Yield:4 servings

4sweet Italian pork sausages (about 1 pound)
2whole garlic cloves (do not peel)
2teaspoons olive oil
2fresh sage leaves
2(15-ounce) cans cannellini beans, rinsed and drained
¾cup unsweetened apple juice
Kosher salt and black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, prick the sausages all over with a fork. Add the garlic, drizzle with the olive oil and toss to coat. Bake until the sausages start to brown on top, 20 to 25 minutes.
Step 2
Put on your oven mitts, take the roasting pan out of the oven and set it on a heatproof surface. Using tongs, carefully turn the sausages over. (The sausages will brown on the other side when they go back into the oven.)
Step 3
Tear the sage leaves into little pieces and add them to the sausages along with the drained beans and apple juice. Give the bean mixture a stir.
Step 4
Wearing your oven mitts, put the roasting pan back in the oven and bake until the bean mixture is warmed, about 20 minutes.
Step 5
Put on your oven mitts one last time to remove the roasting pan from the oven. To serve, carefully stir everything together using a wooden spoon, and add a little salt and pepper to taste.

Ratings

4 out of 5

851 user ratings

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Comments

Margaux Laskey, Senior Staff Editor6 years ago

Hi All! Just popping in to say that you should use a 9-by-13 baking dish or similar for this (not a sheet pan). You want a deeper, narrower dish for this recipe so you end up with lots of creamy, brothy beans.

kellyv6 years ago

Nothing'll destroy a kids health like 3 tablespoons of unsweetened apple juice!

Margaux Laskey, Senior Staff Editor6 years ago

It's unsweetened apple juice, and it creates a salty-sweet flavor profile that works for palates of all ages (this recipe actually came from a cookbook for adults). It's the same reason we like pork and apples together. If you want to leave it out, however, go to it! I'm sure it would be delicious that way as well.

Lesley D2 days ago

This was delicious...but the "sugar averse" crowd are alive and well on here!

Lynne1 month ago

Anything one can substitute for apple juice? apple vinegar maybe (would add a little tang).

Bazz2 months ago

This was a great, easy dish! I used turkey kielbasa and did not have apple juice so I used 1/2 cup of homemade chicken broth mixed with 1 Tbsp of apple cider vinegar and it worked wonderfully. Used bay leaves in lieu of sage leaves since that is what I had. Served with sauteed kale as suggested and half a baguette. Delicious!

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