Andouille Sausage with White Beans in Tomato Sauce

Name: Andouille Sausage with White Beans in Tomato Sauce
Cuisine: American
Ingredients: 2 Large Andouille sausages (4 cups) cut in 1 inch slices; 2 Large onions, cut into large (8 each) slices; 5 Large Garlic cloves, chopped; 2 Large cans whole tomatoes; 1/2 cup white wine (or chicken-stock); 2 regular cans Canellini beans (or any white beans of your choice); 2 Table spoons tomato paste; 1 Table spoon dried Oregano; Salt & Pepper

PaulN @cook_6047903

This is my simplified (and much lighter & faster) version of the French Classic, Cassoulet.
The Andouile (or any sausage of your choice), has a light amount of heat and this dish needs not much more to make a really nice comfort-food - light and good even in summer!

PS: If you like it with a bit more heat: Use Andouille and 2 or more Chorizos!

PaulN @cook_6047903

PS: If you like it with a bit more heat: Use Andouille and 2 or more Chorizos!

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Ingredients

2Large Andouille sausages (4 cups) cut in 1 inch slices
2Large onions, cut into large (8 each) slices
5Large Garlic cloves, chopped
2Large cans whole tomatoes
1/2 cupwhite wine (or chicken-stock)
2regular cans Canellini beans (or any white beans of your choice)
2Table spoons tomato paste
1Table spoon dried Oregano
Salt & Pepper

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Steps

1

Bring the oil to medium heat in a large cooking pan and add the the sliced sausages
2

Cook stirring occasionally for 5 minutes, then add the Onions and the Garlic and cook for another 5 minutes.
3

Add the Tomato paste and Oregano, salt & pepper, cook for 2 minutes while stirring occasionally
4

Add the wine (or water / chicken stock). Using a wooden spoon, stir (deglaze) the ingredients and make sure anything stuck to the bottom of the pan is also dissolved (that's the good stuff!)
5

Add the tomatoes and the beans, cover and bring to a medium boil. Reduce the heat to low then cook for 40 minutes.
6

Enjoy!