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Cannellini Beans with Italian Sausage

 
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A hearty, delicious stew and very filling as well. Served it with a homemade whole wheat bun, comfy and tasty.

Yield

6

servings

Prep

25

min

Cook

35

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

1 tablespoon olive oil
3 hot italian sausages
*
3 italian sausage
*
4 cloves garlic
minced
1 tablespoon sage
chopped fresh, or 1 teaspoon dried sage
*
28 ounces italian plum (roma) tomatoes
drained and coarsley chopped
32 ounces white kidney beans, canned
rinsed and drained, prefer cannellini
salt and black pepper
to taste
*

Directions

Heat oil in an ovenproof, flameproof medium casserole and sauté sausages 15 minutes. Drain off excess fat. Add garlic and sage and sauté until garlic is golden.

Cool and slice sausages into 1½ inch pieces. Add tomatoes and beans and simmer until well cooked, about 15 minutes, stirring occasionally. Season to taste.

Note:

This may be held in oven for 30 minutes at 300℉ (150℃) F.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 281g (9.9 oz)
Amount per Serving
Calories 23910% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 14g 14%
Dietary Fiber 10g 38%
Sugars g
Protein 27g
Vitamin A 17% Vitamin C 25%
Calcium 15% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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