Red beans with pasta sausage & tomatoes
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Red beans with pasta sausage & tomatoes
  Beans    Pasta    Sausage    Tomatoes  
Last updated 6/12/2012 1:20:01 AM. Recipe ID 51589. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Red beans with pasta sausage & tomatoes
 Categories: Casseroles
      Yield: 4 Servings
    3/4 c  Dry red beans
     12    Ripe plum tomatoes; -=OR=-
     28 oz -Can whole peeled tomatoes
    1/2 lb Rigatoni
           -=OR=- other tubular pasta
      2 lg Swiss Chard leaves
           - (red or green)
      1 tb Olive oil
      6    Italian-style sausages
           - each cut in 2-or-3 pieces
      1 tb Minced garlic
    1/2 c  White wine
      1 tb Fresh oregano leaves; -=OR=-
      1 ts -Dried oregano leaves
    1/2 ts Salt; or as desired
    1/2 ts Ground black pepper
  PLACE BEANS IN A POT with enough water to barely cover, cover the pot
  and cook over low heat until beans are barely soft, about 2 hours.
  Add water to keep the beans just covered as necessary. When beans are
  done, remove from heat, drain and set aside. Meanwhile, cut the stems
  out of fresh tomatoes and plunge them into boiling water for barely 1
  minute, or until skins crack. Remove from water, peel the tomatoes,
  cut them in half crosswise and squeeze out the seeds. If using canned
  whole tomatoes, cut them in half and squeeze out seeds. Cut each
  tomato half in quarters and set aside. Cook pasta until barely soft
  according to the manufacturer's directions. Drain and mix with the
  beans. Lay the chard leaves on a work surface and cut out the center
  stem. Roughly chop the leaves and thinly slice the stems. Set aside.
  PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place
  over medium heat and cook 3 minutes. Pour off the fat, add the garlic
  and cook, stirring, another minute. Add the tomatoes, beans and
  pasta, wine, oregano, chard stems, salt and pepper. Cover and place
  in the oven for 20 minutes. When it's time to get dinner on the
  table, add chopped chard to the casserole. If the casserole appears
  dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve
  piping hot from the oven and offer grated cheese.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 51589 (Apr 03, 2005)

[an error occurred while processing this directive]