Italian Sausage Bean and Tomato Bake with crackling sausage, creamy northern beans, tomatoes and Italian seasoning can be on your dinner table in under 30 minutes!
I did not expect to love this dish. That it would be comforting, like a roaring fire on a cold winter night and surprised that the canned beans are the flavor stars of the show. I literally stopped in my tracks when I reviewed the pictures. You need to know that Italian Sausage Bean and Tomato Bake is just as delicious as it is pretty. When this dish comes sizzling out of the oven, smelling like pork heaven, you will be tempted to dive right in. Please just wait a few minutes because it is HOT! HOT! HOT! Sorry for all the exclamation points but I feel I need to warn you.
Tips and Tricks for making the best Italian Sausage Bean and Tomato Bake:
- Start with quality meat – use organic Italian sausage and tomatoes if possible. I have said it before but the best tasting results start with the highest quality ingredients.
- Using fresh herbs is always best when the recipe calls for it. Unfortunately sometimes the grocer doesn’t carry them or they are not in season. When this happens I use re-hydrated herbs. I just soak the amount of herbs I need it in a few drops of water and it re-hydrates to almost fresh. The smell and color were like fresh herbs, and to have herbs on hand anytime is a real treat. You can find jars of dehydrated herbs in the spice aisle or produce section of most grocery stores.
- When it comes to using spices, keep the shelf fresh by storing spices in a cool, dark place, away from direct heat or sunlight. In tightly closed containers whole spices will stay fresh for about 4 years, ground spices for about 2 to 3 years and dried herbs for 1 to 3 years
Essential Tools and Ingredients used to make Italian Sausage Bean and Tomato Bake Recipe:
TOOLS USED TO MAKE THIS RECIPE
- Cast Iron Skillet – goes from stove top to oven for one-pan cooking ease!
MORE FAMILY RECIPES TO LOVE
Italian Sausage Bean and Tomato Bake
Ingredients
- 1 tbsp olive oil
- 1 pound mild Italian sausage
- 2 cloves garlic chopped
- 2 tbsp fresh parsley leaves chopped
- 1 tsp Italian seasoning
- pinch cayenne
- 30 ounces Great Northern Beans 2 (15-ounce) cans, rinsed and drained
- 1/2 cup red wine
- 1/2 cup low-sodium chicken broth
- 1-1/2 cups cherry tomatoes halved
- 1/4 tsp pepper
Instructions
- Preheat oven to 400°F.
- Heat large oven-safe skillet over medium heat. Add oil and sausages, browning on all sides, about 10 minutes. Remove sausages to a plate.
- Add garlic and parsley leaves to skillet and cook for 1 minute, stirring constantly. Then gently stir in the beans, red wine, Italian seasoning and cayenne and allow to simmer for 1 minute. Remove the skillet from heat.
- Stir the chicken broth, cherry tomatoes, salt and pepper into the bean mixture. Top the beans with the sausages, pushing the sausages down into the beans.
- Transfer the skillet to the preheated oven and bake until the sausages are fully cooked, (165°F on a meat thermometer) or about 10 minutes.
- Garnish with additional parsley and serve warm.
Chef Tips
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!
