Do you have regular stand-bys for those last-minute-throw-it-together-in-a-wink dinners? A can of green beans used to be our typical go-to for a quick side dish, but lately it’s been a white bean sauté that’s quick, and full of flavor. And I usually have a stockpile of cannellini beans on hand.
One evening last week we were running behind schedule for supper. So while Randy was heating up the grill for salmon and chicken, I began the routine sautéing of the onion and garlic – one of the best aromas ever – and headed to the pantry for the cannellinis.
What?!? No cannellinis? But I thought I saw…garbanzos.
An abundance of garbanzos, but no cannellinis in sight. While hummus is always yummy, I had onions and garlic waiting on the stove. I decided to toss them in anyway. And as I was grumbling to myself about my apparent failure of pantry stocking skills, having just discovered six bags of dried cherry the week prior, I noticed a recipe on the back of the garbanzo can.
Not sure why I forget to refer to packaging for recipes. Some are really good. My daughter’s favorite cookie recipe is the oatmeal chocolate chip cookie from the lid of the oatmeal container. The recipe I discovered on the can of Bush’s garbanzos was one for Italian Style Garbanzos and Sausage. It looked easy enough, and – it was a miracle – I did kinda, sorta, have everything on hand. Supper for the next evening? Done.
There were a few adjustments. I added garlic, because everything needs mo garlic. And replaced the seasoned diced tomatoes that were called for with whole, canned tomatoes and fresh herbs from our garden, as well as the addition of olive oil, and salt and pepper.
It was quite hearty and satisfying. Plus, garbanzos are packed with fiber, and a good source of high quality protein. But get this, garbanzo beans (chickpeas) also contain a high percentage of the trace mineral called molybdenum. Molybdenum? What the?!?
Yeah, I didn’t know what it was either, but apparently (according to this article) molybdenum is an integral component in helping to detoxify sulfites. Sulfites naturally occur in wine and are used as a preservative in many foods. And if you’re sensitive to them, it may mean your molybdenum levels are too low to help detoxify the sulfites. So eating more garbanzos is not only yummy, but helpful too.
Eat more garbanzos my friend.
Let’s get started. Here’s what you’ll need… smoked sausage, olive oil, onion, garlic, red wine, canned tomatoes, garbanzo beans (chick peas), fresh herbs, salt and pepper.
Begin by chopping up the onion, garlic and herbs.
Next cut up the smoked sausage in 1-2″ sections. Or 3/4″ sections. Or 2 1/4″ sections. Just cut it up however you like. It doesn’t much matter.
Here’s where I goofed. Well, kinda. Sorta. Maybe. Not really. It worked just fine, but if you want to cut down on dishwashing, don’t do like me. I began by sautéing the onion and garlic in one pan, while browning the sausage in another. But instead, what you could do is begin by browning the sausage for a few minutes over medium heat.
Remove the sausage from the pan, and (pretend this is the same pan that I browned the sausage in) add 1-2 tablespoons of olive oil to the pan to just coat the bottom of the pan. Then sauté the onion and garlic over medium heat until slightly transparent being careful not to burn the garlic (burnt garlic = ick), about 5-7 minutes.
Next, add the red wine. This will help deglaze the pan, or, in common terms, get all the good stuff off the bottom of the pan.
Simmer the onion, garlic and wine for a few minutes until it reduces a little. Like this…
After the wine has reduced, add the tomatoes, garbanzo beans (drained) and chopped herbs.
Oh…and don’t forget the salt and pepper. Also, since I used whole tomatoes, instead of diced, I mashed up the tomatoes just a bit at this point.
Bring to a simmer. You could add the smoked sausage back in now, but for these photos I didn’t.
Maybe I forgot.
Maybe I didn’t.
Maybe I just like to do things different from the directions because I’m a rebel like that.
So if you want to add it, add it, if you don’t, don’t. You’re free! You are the commander of your kitchen, the ultimate decider (one who decides) of when the sausage hits the pan.
Next, if you haven’t already, add the browned sausage back to the pan.
Simmer for 15-20 minutes to reduce down. Sauce will thicken slightly.
And that’s it. You’re ready to enjoy. Make this ahead, and keep warm on low or in a crock pot for hours. This is a great throw together meal for those cool fall evenings that are just around the corner.
***For a vegetarian version, I’d drop the sausage (of course) add another can of cannellinis, some more onion and tomatoes, as well as a smoky chili powder, like ancho chili powder and maybe some cumin – yum!
- 1 pound smoked sausage
- 1-2 tablespoons olive oil
- 1 medium onion, diced
- 2 whole garlic cloves, minced
- 3/4 cup red wine (I used Cabernet Sauvignon because that’s what I had on hand, but a merlot, burgundy, pinot noir or any red wine that you like should work just fine)
- 1 – 28 oz. can whole tomatoes
- 1 – 16oz. can garbanzo beans (chick peas), drained
- 6-7 largish fresh basil leaves, rough chopped
- 1/2-1 teaspoon fresh thyme
- 1 teaspoon fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Begin by chopping up the onion, garlic and herbs, and cut up the smoked sausage in 1-2? sections.
- In a medium size skillet or sauté pan, brown sausage for a few minutes over medium heat. Remove the sausage from the pan and set aside.
- Add 1-2 tablespoons of olive oil to the pan to just coat the bottom of the pan, and sauté the onion and garlic over medium heat until slightly transparent, about 5-7 minutes.
- Next, add the red wine. Simmer the onion, garlic and wine for a few minutes until it reduces a little.
- After the wine has reduced, add the tomatoes, garbanzo beans (drained), chopped herbs, salt, pepper and browned smoked sausage. If you’re using whole tomatoes instead of diced, mash them up just a bit at this point. Simmer over medium heat for about 15-20 minutes. Sauce will thicken slightly.
(Even though I have an ongoing relationship with Bush’s Beans, they did not compensate me for this post. I just like Bush’s Beans. It’s good stuff.)