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  • 1½ cups Beans
  • 3 tablespoons sage
  • ¼ cup olive oil
  • 2 cups tepid water
  • 2 cloves garlic, sliced
  • 1 tomato, diced
  • 2 tablespoons tomato paste
  • Salt and pepper, to taste
  • 1 pound Italian sausage

In a 3-quart saucepan, add beans, chopped sage, olive oil, water and garlic and bring to a boil. Lower heat and simmer for 25 minutes. Stir in the tomatoes, tomato paste, salt and pepper and continue to simmer for 5 minutes.

While beans are cooking, place whole sausages in skillet with water to cover. Pierce them with a knife in a few places and cook over medium high heat for 20 minutes. Drain and cut the sausages in half crosswise and set aside.

Preheat oven to 350° and transfer cooked beans and tomatoes to a 2½-quart baking dish. Cover with foil and bake for 30 minutes. Uncover and stir, adding more water if necessary. Tuck in sausages, return to oven, and bake, uncovered, for about 25 to 30 minutes more or until most of the sauce has been absorbed by the beans.