cannellini beans, precooked, or 350 g dried cannellini beans, soaked and
ground black pepper
Pierce the sausages in 3 or 4 places
and put into a nonstick skillet. Add the hot water and cook over a
fairly high heat for about 10-12 minutes, turning frequently. Pour the oil into a large, nonstick
skilled and add the garlic. Cook over a low heat with the sage,
tomatoes, and salt and pepper for 5 minutes. Increase the heat and cook for 10
minutes. Add the beans and sausages, cover and
cook over a moderate heat for 15 minutes, stirring occasionally. Serve very hot.
Preparation - 05 minutes + 12 hours soaking if dried beans are used
Cooking - 35 minutes + time to cook the beans
Recipe grading - easy
Suggested wine - a dry red (Chianti dei Colli Fiorentini)
This traditional Florentine dish makes a heavy meal
in itself. If short of time, use two cans of high quality Cannellini (or
white kidney beans or great northern) beans.