Italian Sausage Garbanzo Beans

Italian Sausage Garbanzo Beans

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.

Italian Sausage Garbanzo Beans

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.

Italian Sausage Garbanzo Beans

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.

Italian Sausage Garbanzo Beans

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!

Italian Sausage Garbanzo Beans

Enjoy!

Italian Sausage Garbanzo Beans
 
A hearty and flavorful Italian style stew.
Author:
Ingredients
  • 1 pound smoked sausage
  • 1-2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 whole garlic cloves, minced
  • ¾ 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
  • ½-1 teaspoon fresh thyme
  • 1 teaspoon fresh oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Begin by chopping up the onion, garlic and herbs, and cut up the smoked sausage in 1-2? sections.
  2. 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.
  3. 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.
  4. Next, add the red wine. Simmer the onion, garlic and wine for a few minutes until it reduces a little.
  5. 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.
Notes
Adapted from Bush's Beans.

(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.)

Comments

  1. says

    So yummy, Amy! I think the recipes on the side of the Bush’s cans are always good. I’ve yet to have a #fail with those!

  2. says

    My Garbanzos always turn into Hummus! I may have these ingredients at home in the pantry. I am giving this one a try!

  3. says

    Oh girl! Now that is our kind of got to dish around here. Love some beans tossed in with some other fixin’s.You know what I am just as bad, I always forget to look or try the recipes on the packages. Thanks for the reminder :)

    PS: Love the new look!!

  4. says

    My kind of dinner, Amy! Hearty, rich, satisfying and one pan to clean :-) You’re so right that the recipes on the backs of the boxes, bottles, cans and jars are sometimes the very best. And this one looks like a real winner!

  5. says

    I can’t tell you how many times I’ve started cooking a meal only to realize I’m lacking the main ingredient(s) and need to switch gears mid-stream. But it rarely troubles me since, like you here, I often I make some of my best kitchen discoveries in that ad lib way. This is an excellent, hearty, early fall dinner recipe. Many thsnks for sharing it with us!

  6. says

    Yum! This looks absolutely amazing. I’ll admit that I never trust the recipes attached to packaging, but maybe this once… ;)

    Love your new comments look by the way! Very clean and sleek.

  7. Rose in Ohio (@RoseMillsOhio) says

    I will voluntarily, gladly eat more garbanzo beans if it means I can drink more wine.

  8. Kathy - Cooking On the Side says

    I’m going to have to try this one! I think I might have actually saved it already. Bush’s definitely has some good-sounding recipes.

  9. says

    I have a serious chickpea addiction… And this dish… Looks. Amazing. Thanks for the inspiration!
    Robynx

  10. Carrie says

    I love these kinds of one pot dinners. It looks like such a great, comforting meal!

  11. says

    Amy, pics are fantastic, as usual! The food is so not me, but is SO my husband. He would worship me if I could cook like you!

    How about some SC friends drive up and visit you for a great meal? Hint, hint. LOL …..um, I’m serious. ;-)

  12. says

    Amy, I love your site! Your pictures are beautiful hopefully I get that good someday. It was great to meet you and Robyn at the FBF, it’s so inspirational to have some many women (and a few men) in one place who are doing great things. Hope to keep track of one another.
    Suzanne;)

  13. says

    This really is a great recipe especially for those of us who are real garbanzo bean lovers! And I always cook the meat first in the same pan as it adds more flavor to the finished dish. This is a rich, hearty meal that is quick and easy! Love it!

  14. Teri says

    I used to hate chickpeas. Couldn’t even look at them. I don’t know what changed my mind but now I love em and I’ve always loved Italian sausage.
    This looks and sounds terrific especially with the cold weather (yuck) coming.

    Thanks Amy!

  15. says

    LOVE this go to meal. I always keep chickpeas on hand for these easy peasy dinners. I should really keep sausage in the freezer as well, would be a nice addition. Delicious step by step photos!

  16. Laura says

    I just found your website through Tastespotting, and I have to say, your recipe looks fabulous! I’ll be making it this week! I also adore your prose PERSONALITY (IS THAT A LEGITIMATE TERM? iT SHOULD BE.) . wAY TO CREATE A MODEL BLOG! i LOOK FORWARD TO CHECKING IN OFTEN!

    • Laura says

      Sorry for the caps lock there: my keypad is on the fritz. If anything deserved CAPS, it was “fabulous” or “adore.” Enthusiastically, Laura

  17. JanW says

    Hey, Amy. I found your recipe after I had the exact experience you describe. I had looked up a recipe for cannelini beans, grabbed a can from the pantry, poured them in a bowl and thought: those aren’t cannelinis – those are chick peas! Of course that was after I had poured in the second can. I figured, what the heck, they’re white, and went ahead since as you did, the onions and sausage were already in the skillet.

    Here are my modifications: instead of tomatoes, I poured in probably 2 or 3 tablespoons of catsup and cooked up a bunch of broccoli and mushrooms to add in as well. No oil or additional spices because of the oil already in the sausage. Combined it all in a largish microwave bowl and nuked the cooked sausage, onions, mushrooms, broccoli and drained beans for 5 minutes on medium. Delicious combo! am enjoying right now.

  18. eric says

    Googled it Sausage and chic pea- and this was one of the top 5 found. I have had this can of beans in cabinet for a while and bought sausages on sale. I wanted basically carb free dinner, with the ingredients i had in the house.
    Wow! Simmering now tasted it 3 times”) Amazing.
    Changes white wine, touch of balsamic ving to deglaze, added shallots, carrots and celery to increase veggie intake. Fresh tomatoes &1/2 of jar of tomato sauce instead. OMG!

    • says

      So glad you like it Eric! And your changes sound delightful! Will have to try those next time. YUM!

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