White Beans with Tomato and Sausage

White Beans with Tomato and Sausage takes roughly 35 minutes from beginning to end. This main course has 710 calories, 39g of protein, and 35g of fat per serving. For $2.07 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 4. 644 people were glad they tried this recipe. A mixture of basil, spinach, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Budget Bytes. Overall, this recipe earns an outstanding spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: White Beans with Tomato and Sausage, White Beans, Sausage, Spinach & Tomato, and White Beans and Sausage.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 tsp dried basil $0.05

1 28 oz. can crushed tomatoes $1.49

2 cloves garlic $0.16

2 15 oz. cans Great Northern beans $1.38

1 Tbsp olive oil $0.32

1 medium onion $0.32

1/2 tsp dried oregano $0.05

Freshly cracked black pepper $0.03

Pinch red pepper flakes, optional $0.02

Salt to taste $0.02

2 about 8 oz. links Italian Sausage $1.99

4 oz. frozen chopped spinach (1/4 of a 1 lb. bag) $0.40

Equipment:

pot

cutting board

pepper grinder

colander

Cooking instruction summary:

Instructions Add the olive oil and sausage links to a large pot and cook over medium-low heat until golden brown on the outside and slightly firm (about 5 minutes). Remove the sausage to a cutting board and slice them into rounds. Return the sausage slices to the pot. Continue to saut the sausage until fully browned. While the sausage is cooking, dice the onion and mince the garlic. Add the onions and garlic to the pot and continue to saut until the onions are soft and transparent. The moisture from the onions should dissolve any browned bits of sausage from the bottom of the pot. Once the onions are soft, add the can of crushed tomatoes, dried basil, oregano, red pepper flakes, and a healthy dose of freshly cracked pepper (15-20 cranks of a pepper mill). Stir to combine. Empty the two cans of Great Northern beans into a colander and rinse with cool water. Let the excess water drain away, then add the beans to the pot along with the frozen chopped spinach (no need to thaw). Stir the contents of the pot and allow them to heat through, stirring occasionally (about 10 minutes). Taste and add salt if needed (1/4-1/2 tsp). If a thicker mixture is desired, let the pot simmer longer until the sauce has reduced. Serve hot with crusty bread for dipping.

 

Step by step:


1. Add the olive oil and sausage links to a large pot and cook over medium-low heat until golden brown on the outside and slightly firm (about 5 minutes).

2. Remove the sausage to a cutting board and slice them into rounds. Return the sausage slices to the pot.

3. Continue to saut the sausage until fully browned. While the sausage is cooking, dice the onion and mince the garlic.

4. Add the onions and garlic to the pot and continue to saut until the onions are soft and transparent. The moisture from the onions should dissolve any browned bits of sausage from the bottom of the pot.

5. Once the onions are soft, add the can of crushed tomatoes, dried basil, oregano, red pepper flakes, and a healthy dose of freshly cracked pepper (15-20 cranks of a pepper mill). Stir to combine.

6. Empty the two cans of Great Northern beans into a colander and rinse with cool water.

7. Let the excess water drain away, then add the beans to the pot along with the frozen chopped spinach (no need to thaw). Stir the contents of the pot and allow them to heat through, stirring occasionally

8. (about 10 minutes). Taste and add salt if needed (1/4-1/2 tsp). If a thicker mixture is desired, let the pot simmer longer until the sauce has reduced.

9. Serve hot with crusty bread for dipping.


Nutrition Information:

Quickview
710k Calories
39g Protein
35g Total Fat
63g Carbs
58% Health Score
Limit These
Calories
710k
36%

Fat
35g
54%

  Saturated Fat
10g
68%

Carbohydrates
63g
21%

  Sugar
10g
11%

Cholesterol
81mg
27%

Sodium
1011mg
44%

Get Enough Of These
Protein
39g
79%

Vitamin K
151µg
145%

Manganese
1mg
90%

Fiber
19g
79%

Folate
304µg
76%

Vitamin A
3195IU
64%

Phosphorus
591mg
59%

Vitamin B1
0.83mg
56%

Potassium
1901mg
54%

Iron
9mg
52%

Copper
1mg
51%

Vitamin B6
1mg
50%

Vitamin B3
9mg
47%

Magnesium
187mg
47%

Vitamin C
32mg
39%

Zinc
5mg
34%

Calcium
261mg
26%

Vitamin E
3mg
25%

Vitamin B2
0.43mg
25%

Vitamin B5
1mg
19%

Vitamin B12
0.96µg
16%

Selenium
10µg
15%

Vitamin D
1µg
10%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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