I can’t remember now, but sometime ago I watched a clip on the Internet of American cookbook author Pam Anderson whipping up this super quick meal that looked so delicious I had to hunt down the recipe. What I found was a bevy of food blogs who had all featured the dish – probably because it is so quick and tasty.
You’ll notice from the pics that along with cannellinis I also added some chickpeas, simply because I had the can in the cupboard.
We ate this with buttered bread but I think it would be nice with polenta or mashed potato.
Recipe adapted from The Merry Gourmet’s adaptation of Pam Anderson’s original recipe
600g Italian sausages
3 cups cherry tomatoes
1/2 large onion, cut into 4cm chunks
2 large garlic cloves, sliced
1 and a half tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
2 bay leaves
Salt and freshly ground black pepper
1 and half cans cannellini beans, undrained
Adjust oven rack to the lowest position in your oven and pre-heat to 220°C.
In a large roasting pan mix the sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves, and a good sprinkling of salt and pepper. Place pan in the oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 30 minutes.
Remove from oven, stir in beans, and continue to cook until beans have heated through, about 10 minutes longer. Remove bay leaves and serve.