Navy Beans with Sausage

Navy Beans with Sausage

Navy beans with sausage

Fresh garlic (6 cloves)

Sweet onion 1 big

Celery 4 stalks

1 Red bell pepper

1 package (1 lb) Hot Italian chicken sausage

Navy beans, white beans or cannelloni

½ cup dry vermouth

Sea salt

Olive oil (3 tbs)

Prep the beans (if using dry) per package instructions, simmer till tender and set aside. If canned, drain and use about 3 cans.

Peel and dice garlic and set aside.

Remove skin from sausage and discard, then break the sausage into pieces.

Saute the sausage with the cut up veggies (without the garlic) in the olive oil. When it seems cooked, add the beans vermouth and garlic, and saute together for a few minutes. Salt to taste.

I like this served with arugula on top- fresh tomatoes or parsley would be good too…