A can of unassuming cannellini beans is the magic ingredient for this stovetop sausage casserole. Not only is this an inexpensive dish to make, it has lots of protein and fiber and tastes even better if made a couple of days ahead of time to allow for all the flavors to mingle together. When ready to serve, reheat slowly.

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Cannellini Bean and Sausage Casserole

INGREDIENTS

1 tablespoon olive oil

1 pound sweet pork sausages, casing removed

1 red onion, peeled and diced

2 cloves garlic minced

1/2 cup white wine

2 tablespoons minced rosemary

One 12 ounce can cannellini beans, drained and liquid reserved

1 1/2 cups chicken broth

1/2 cup reserved bean liquid

2 tablespoons flour

1 teaspoon oregano

2 tablespoons parsley, minced

Salt and pepper to taste

Juice one lemon

Cut cherry tomatoes for garnish

DIRECTIONS

Heat the olive oil in a stovetop casserole or sauté pan. Add the sausage and cook it until it begins to brown. Transfer the meat to a bowl and set aside. Add the onions and cook until they soften; stir in the garlic and cook for about 2 minutes over medium heat. Add the wine and allow most of the it to evaporate. Add the rosemary and cannellini beans. In a small bowl whisk together the chicken broth, bean liquid and flour until smooth and stir into the beans. Return the sausage meat to the pan and add the oregano and parsley. Cook until the liquid has thickened slightly. Add salt and pepper and lemon juice. Garnish with cut cherry tomatoes. Serve hot. Serves 6.

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