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pork italian garlic sausage olive oil onions pressed garlic tomato tomato sauce sugar salt black pepper beans fresh parsley
Viewed: 24 - Published at: 5 months agoIngredients
- 1 lb fresh pork italian garlic sausage (preferably seasoned with fennel)
- olive oil
- 2 cups finely chopped onions
- 3 large pressed garlic cloves
- 1 (1 lb) can peeled whole tomato, broken up
- 1 (8 ounce) tomato sauce
- 1/2 teaspoon sugar
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper, freshly ground
- 1 1/2 cups dried large lima beans
- 3/4 cup chopped fresh parsley
Method
- In an oiled large, heavy frying pan, bake sausages in a 350°F oven, turning once, until lightly browned, 20 to 30 minutes. Remove and cut into 2-inch diagonal slices. Add enough oil to frying pan to make 3 tablespoons. Add onions and saute until limp. Stir in remaining ingredients except 1/4 cup of the parsley. Cover and simmer for about 45 minutes, stirring occasionally. Sprinkle with remaining parsley. Makes 4 to 5 servings.
- COOKED LIMAS. Put 1 1/2 cups large dry lima beans, rinsed, into a large kettle. Add enough cold water to cover deeply. Heat to boiling; boil for 2 minutes; remove from heat, cover, and let stand for 1 hour. Drain, rinse, and cover with fresh salted water. Heat to boiling, then gently boil, uncovered, until beans are tender, about 45 minutes; drain.
- SUGGESTED ACCOMPANIMENTS: Cooked chard dressed with oil, vinegar, salt, and pepper served at room temperature. Large bread sticks or crusty bread. Full fruity red table wine, as a hearty California Zinfandel. Chilled fresh orange segments.
- Woman's Day.
