Beans And Sausages, Two Ways

When my daily routine leaves little time for preparing dinner, I often raid my pantry and freezer for ingredients to create a quick and easy weeknight meal. Recently, I’ve prepared Beans And Sausages, Two Ways…both using canned beans and fully cooked sausages which make dinner a cinch. Each one dish meal is easy, satisfying and delicious. I believe either dish would be very welcomed by those sitting around your own kitchen table.

Cannellini Beans With Brown Butter Fried Sage And Chicken Sausage
Cannellini Beans With Sage, Brown Butter And Chicken Sausage

The first dish is creamy cannellini beans cooked with lots of fresh herbs, then topped with roasted garlic chicken sausages, browned butter and fried sage leaves for a very flavorful Tuscan inspired meal. You will also find similar dishes on French and British tables.

Cannellini Beans With Sage, Brown Butter And Sausage

Serves 2, adjust the recipe accordingly

  • 2 Tbsp. butter
  • 6 large sage leaves, cut in half
  • 1 – 2 Tbsp. extra virgin olive oil
  • 2 (3 oz. each) sausages, I used fully cooked roasted garlic and herb chicken sausages
  • 1/2 large onion, chopped
  • 3 or 4 cloves of garlic, minced
  • 1 Tbsp. each of chopped fresh parsley, sage and thyme
  • 1 tsp. of chopped fresh rosemary
  • 2 cans (15 oz.) cannellini or great northern beans, rinsed or 4 c. cooked white beans of your choice
  • 2 c. chicken broth
  • a pinch of red pepper flakes (optional)
  • salt and pepper to taste
  • freshly grated Locatelli Romano cheese (optional)

Melt butter in a small sauté pan over medium heat, add sage leaves and cook stirring occasionally until butter is brown (do not burn) and leaves are crisp. Place the sage leaves on a paper towel and reserve the brown butter.

Heat the olive oil in a pot over medium heat and brown the sausages on all sides. Remove the sausages and keep warm until ready to serve.

Add the onions to the same pot and cook until soft, then add the garlic, chopped parsley, sage, rosemary and thyme and cook for a minute. Add the chicken broth and simmer for a few minutes to blend the flavors. Add the beans, season with salt, pepper and red pepper, if using. Bring to a boil and then reduce to a simmer and cook about 15 minutes. Mash a few of the beans with the side of a spoon and continue to cook until the beans are very soft and the mixture is a little creamy.

To serve, cut the sausages part way through and put pieces of the fried sage leaves in the cut. Place beans in individual serving bowls, drizzle with the reserved brown butter and top with a sausage. If you wish, serve grated cheese with the beans for additional flavor.


Andouille Sausage With Red Beans
Andouille Sausage With Red Beans And Rice

The second dish is prepared with small red beans and mildly spicy, smoked Andouille pork sausage. This is a Cajun dish inspired by the New Orleans classic red beans and rice often eaten for lunch on Mondays in this and other Louisiana cities. Andouille sausage is also featured in Cajun and Creole dishes such as gumbo and jambalaya.

Andouille Sausage With Red Beans And Rice

Serves 2, adjust the recipe accordingly

  • 1 – 2 Tbsp. olive oil
  • 6 oz. Andouille sausage, sliced in half lengthwise, then into 1/2 inch slices
  • 1 or 2 stalks of celery, diced
  • 1/2 large onion, chopped
  • 1 small green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 large tomato, chopped
  • 1 c. ham stock (chicken broth may be substituted)
  • 2 (15 oz.) cans small red beans, rinsed or 4 c. cooked red beans of your choice
  • several sprigs each of fresh thyme and parsley
  • 1 bay leaf
  • Tabasco, to taste
  • 1/2 tsp.  more or less, Worcestershire sauce
  • 1/4 tsp. more or less, smoked paprika
  • salt and pepper to taste
  • cooked rice for serving with the beans
  • chopped fresh parsley or sliced green onion for garnish

Heat the olive oil in a pot, add sausage and brown. Add the celery, onion and bell pepper and cook until soft. Add the minced garlic and cook for a minute then add the chopped tomatoes and cook for about 5 minutes. Add the ham stock and beans, stir well. Add the next 6 ingredients, bring to a boil and then reduce to a simmer and cook for about 15 minutes until the beans are very soft. For a creamy consistency, mash some of the beans with the side of a spoon. Taste and adjust seasoning, if necessary.  Remove the bay leaf, thyme and parsley sprigs before serving.

To serve, mound some rice into individual serving bowls, cover with a generous helping of the beans and garnish with chopped parsley or sliced green onions. Serve with addition tabasco at the table for those who want a spicier dish.


Variations of either recipe can be made to suit your preferences or the ingredients you happen to have on hand. If you have time, you can make both of these dishes using dried beans that you have soaked and slowly cooked until tender. In that case, use about two cups of cooked beans for each can of beans called for in the recipes.

Whether you cook beans from scratch or use canned ones for convenience, beans are a nutritious, tasty and inexpensive ingredient on which to base a meal. It is no wonder that beans are a staple for people all around the world who rely upon them to provide a meal for their families that is healthy and satisfying.

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265 thoughts on “Beans And Sausages, Two Ways

  1. Both look very warming and comforting. I find it really exciting when I come home at the end of the day and find I can make something really satisfying from what I already have in my fridge and pantry xx

    1. Thank you Charlie, for your nice compliment. I’m glad you like both of the recipes. I’m happy you agree about the importance of a well stock pantry, fridge and freezer…a must have when you have a busy schedule. 🙂

    1. Thank you as always Boleyn, for your nice compliment…I’m happy you like the recipes. You could substitute kielbasa sausage for the Andouille for a very similar taste.

    1. Hi Sam, Thank you for your nice compliment, I’m happy you enjoyed the looks of both dishes. You’ve been making some great bean dishes as well. Unfortunately, I’ve been having trouble leaving comments on yours and other bloggers posts (blogger and blogspot)…they just disappear. Your bean salad and chicken chili sounded great.

    1. Hi Angie, I’m glad you like both recipes. I loved the brown butter and sage in the cannellini beans so I can see why you might like that dish a little better.

    1. Hi Meg, Our weather has been very cool of late and beans make for a very comforting meal on a fall evening. I’m glad you like the recipes, thank you.

    1. Thank you Penny, for your nice compliment. I’m glad that you like both of the recipes as I know you have made some delicious bean dishes yourself. 🙂

    1. Hi Maureen, I know exactly what you mean and appreciate that you understand where I’m coming from using pantry items. As food bloggers, we all love cooking dishes from scratch but they take time. We all live in the real world where life can be so busy that we don’t have time or energy to soak beans and slowly cook them for an hour or two. If we are honest with ourselves, I think we all enjoy having a well stocked pantry so that dinner can be on the table quickly when necessary. Thank you for your lovely compliment.

    1. Hi Laura, I’m with you about enjoying white beans. The browned butter, sage and sausage turn the beans into a very flavorful meal. Thank you for your nice compliment.

  2. That bowl of cannellini beans and sausage made me instantly hungry. And with sage, what a great and quick idea for dinner. Thanks for this one Karen.

  3. Good Afternoon Karen, I love recipes which are quick and easy on days when life becomes a little busy and you have shared two fabulous recipes.
    I love all types of beans, but especially cannellini beans so the recipe for cannellini beans with garlic sausage is a real hit with me.
    The second recipe of red beans with rice looks so colourful. I have never eaten Andouille sausage, but I am certainly going to remedy that as I know, looking at the ingredients I will enjoy this dish as well.
    Thank you for two fabulous recipes.
    Best Wishes

    1. Thank you for your nice compliment, Daphne…I’m happy that you like the two recipes. I believe that you would enjoy Andouille as you like chorizo and it is similar.

    1. Thank you Jaleh, I’m happy to know that you like the recipes for beans two ways. The cannelloni dish seems to be a favorite of many of my readers. 🙂

  4. I’ve been using a lot of my own soaked dry beans lately Karen for a couple of reasons: canned usually have too much salt and by soaking I allow the beans to sprout making them much easier to digest and less gassy! But then it’s not a fast meal as you described. My friend Norma soaks and sprouts her beans and then freezes them so they become quick to cook. I haven’t tried that yet.
    The sausages look amazing and I love fried sage!

    1. Hi Eva, I’m glad you like the sausage with the fried sage. Yes, when you have time to soak beans and cook them from scratch, you can definitely control salt and other seasoning of beans. When I’m really busy as I have been this last month, canned beans from my pantry are a real timesaver.

  5. Goodness gracious, Karen. Both of these recipes look delicious. I’ll be trying the first recipe this week, as I happen to have all the ingredients on hand–even the chicken roasted-garlic sausages. Great timing!

  6. That does it! I’m moving in with you!!!!
    More great recipes—and on a day that is PERFECT for cooking—cold, rainy–a real taste of late fall (my FAVORITE time of year!) I love to be in all snuggly and warm and cooking up something delicious.
    Hope you’re having a wonderful day as well, Karen.

    1. Hi Sue, You gave me a chuckle. We would make a good team. You could grow our garden and I would cook the harvest. We have had the same cold wet weather and yes, it is nice when you can stay inside and cook something comforting. Thank you for your nice wish and compliment. I hope you are feeling well…take care, my friend.

    1. Hi David, It is definitely cool enough here in New England for comfort dishes…winter coats required over the weekend and maybe a few snowflakes. I’m happy that you like the cannellini and sage recipe, thank you! 🙂

  7. Karen, I would love a serving of either one. In fact just reading your post has my mouth watering. Off to the kitchen to see if I have the makings.


  8. Meals like this are my favourite standbys from the store cupbaoard. We usualy have these when I don’t feel like doing a fancy meal , well one with lots of preparation. What I call comfort food.

    1. Hi Barbara, I’m happy that you agree about how nice it is to have a stocked cupboard. It can provide true comfort food in no time at all. 🙂

  9. Karen,

    These are both winners and I can’t wait to get the ingredients. I love both beans and sausage, I’ve just never come up with a creative way to serve them together. Thanks SO much!

    Jane xx

  10. Karen, this is kind of brilliant. You took something simple and made it gourmet. I’ve recently discovered how well sausage works on a night where you have no time. I”m loving the first recipe with the sage. I may just do it tonight. I was thinking of a chicken dish, but this is actually just beautiful!

    1. Thank you Amanda, for your very kind words. I’m so happy that my recipe inspired you to try this recipe and greatly appreciate that you mentioned the dish on your own blog. 😀

  11. Beans and sausages are such a great combo, aren’t they? Two ingredients that pair so well. And you’ve provided us with two really tasty recipes! Two blog posts in one, if you ask me. 🙂 Good stuff — thanks.

    1. Hi John, You are right, I guess I could have made to blog posts out of this. I thought it would be interesting to show how different two dishes could be just by using a different variety of bean and sausage. I’m glad you enjoyed the post, thank you.

    1. Hi Kathryn, Either of these dishes would be easy to prepare in you temporary kitchen. I’m happy you like these quick and easy recipes and appreciate your nice compliment.

    1. Hi Raymund, Yes…I think the red beans and rice with the Andouille sausage would be right up your alley. 🙂 Thank you for your nice compliment.

  12. When I saw this dish I just went “Oooh!”. It’s beautiful and it’s giving me ideas for a dinner between friends I’m planning to organise on my fiancé’s birthday.

    1. Hi Didi, I appreciate your nice compliment as always. I’m happy that my post has inspired you while planning a meal for your fiancé’s birthday party with your friends. BTW, I’ve had a problem commenting on your blog. I wanted to let you know how much I loved your story about why your polenta is special. I can just envision your father standing by the fire making polenta.

      1. Thank you Karen. As I wrote the post I actually thought about your post on father’s day. I guess we have been lucky girls to have fathers we admired so much. Also, thanks for letting me know you’ve had problems commenting on my blog. I’ll have a look at what’s wrong.

  13. Love both dishes, happen to have 2 kinds of sausages in my freezer, one un-spiced and one spiced. Do not have canned beans but have dried beans which I can easily cook up.
    My daughter would love these 2 dishes as well so am sending her this post. She made your Pan Seared Sea Scallops With Bacon Lardons (I had sent her your post with the recipe) and called to say your recipe was easy to follow and she was able to put together the dish without much effort (she did not make the polenta). She and my son-in-law thoroughly enjoyed the finished results. Says she will definitely be making it again and again.

    1. Thank you for your nice compliment, Norma. I’m glad that you like both of the recipes and I hope your daughter will as well. When you have the time to cook beans from scratch, that is great. When life is busy, I rely on canned beans for a quick and easy meal. Thank you so much for letting me know that your daughter made and enjoyed my sea scallops with bacon lardons. I really appreciate your passing my recipes on to her. 🙂

      1. When I have the time or am in the groove, I make a big batch of the different kinds of beans I use and freeze (each kind separately) for future use, this saves a lot of time and comes in handy when short on time.

  14. Beans don’t really play a huge part in my culture – if you don’t count baked beans on toast 🙂 These are two gorgeous dishes, Karen. (I noticed you used sage in the first one. It’s often added to beans to reduce the side effects that some people can experience.)

    1. Hi Hester, You are right…on my one visit to Ireland many years ago, I don’t remember beans except for breakfast or in a soup that I think contained cabbage and beans. I’m glad that you liked the two recipes and appreciate your nice compliment.

  15. In both dishes, it highlights the delicious flavour of these beans! If there was an easy way of finding vegetarian dishes, I would be much inclined to try your recipes 😀

    Choc Chip Uru

    1. Hi Uru, I so appreciate your sweet comments knowing that you are a vegetarian and most of my recipes contain items that I know you don’t eat. Actually, these two recipes without the sausages could be adapted easily to your diet using vegetable broth and olive oil. The flavor of the dish would be different but I think they would still be delicious. Thank you as always for your nice compliment. 😀

  16. Both these dishes look great and the thought of them is making my mouth water (even though this evening I ate my own bean dish minus the sausage!).

  17. Lovely looking dishes Karen. I recently uploaded a pork and beans post and I have a lamb shank and bean stew in the pipeline. I am becoming a big bean fan. I hope all is well with you.

    1. Thank you Conor, for your nice compliment. Yes, your pork and bean stew looked amazing and I’m looking forward to your lamb shank recipe. I’ve been extremely busy of late but am well…thank you! BTW, congratulations on winning your two awards…you were most deserving. 😀

    1. I appreciate your nice compliment Liz, I’m glad that my dishes have inspired you to have a well stocked pantry and freezer. This is the time of year that I fill them to capacity so I’ll be prepared when winter snows keeps me in the house.

  18. I fell in love with cannellini beans a long time ago and have as yet to fall out of love ! Growing fresh herbs myself the sage/parsley/thyme/rosemary addition together with stock I usually have not used should add a lot of flavour to my ‘quickie’ way of preparing this. Do not use red beans as much but love your way of combining them with rice . . . easy and fun !!

    1. Hi Eha, I’m glad you like the recipes. I think fresh herbs really do add lots of flavor to a dish. So far my herbs are still live but we may have snow this weekend…so my growing season is almost over.

  19. I like both dishes. When the weather gets chilly, there’s nothing better than digging into a hearty dish of sausage and beans. Best yet, both are so effortless to make on a weeknight, too.

  20. Karen! I just made the top sausage recipe and we both agreed this was one of the better dishes I’ve made in a while! Thank you so much. The beans were so full of flavor. Reducing the chicken broth down over the sauteed beans with onion, garlic and herbs was an amazing base for the sausage with sage/butter. I even think it would go well with chicken thighs too. II served it with a salad and baby beets. What a wonderful rustic, homey quick dish. I cannot say enough. I’m going to make it again with my own twists or just as is and link back. xo

    1. Thank you so much Amanda, for letting me know that you enjoyed the recipe. I always appreciate when someone not only makes one of my recipes but takes the time to let me know that they liked the meal…it was so nice of you. 😀

  21. Yep, this works for us. Phil likes anything with sausage. One of our staples is black beans and rice with smoked sausage, especially this time of year. Oh, let me not forget the cornbread!

    1. Hi Linda, I do remember that you’ve mentioned Phil’s love of sausage. Our husbands have so many things in common. You are right, a nice piece of cornbread goes great with beans. 🙂

    1. Thank you Tandy, I’m glad you like the red beans and rice recipe. This kind of meal is perfect for when you don’t have lots of time to spend in the kitchen.

  22. Both dishes look very tasty and perfect for our weather right now. You know I’ve never made bean dishes (other than canned B & M Boston Baked Beans) because I just don’t know what kind of beans to use or how to cook them. I think because my mother never did any dishes like that, that I never got a chance to watch how it’s done. So, this is really helpful to me because you’ve actually told me what to use for beans instead of most recipes that say ‘put beans in a pot’. Thanks Karen, much appreciated by me.

    1. Hi Diane, I’m glad that you enjoyed the post and I hope you will expand your bean dishes to more that Boston baked beans. We really can be influenced by what our mothers prepared for us growing up. My mother cooked navy beans with ham once a month for a Sunday meal. Other than that, she would just empty a can of beans in a pot and heat them so I know where you are coming from. 🙂

      1. well I got the beans and it only took 2 phone calls from my husband in the supermarket to figure out which ones to buy but I’m good to go now. My mother did the same – B&M with hot dog slices and you know, it still tastes pretty good to me.

      2. I’m glad John got the beans for you, I’ll be interested if you like the dishes as much as B&M with hot dog slices.

      3. I did it! I put both white beans & black beans in – John liked the black better although I think I liked the white so I guess we’ll be keeping both in there. I went very easy on the chili powder since I’ve never tried that before & added just a tiny bit of red pepper flakes, then handed that over to John to add to his. I think this is something I’ll do more often now that I’ve overcome that “I have no clue what I’m doing” thing. Next time though I have to have some homemade bread for dipping.

  23. Absolutely gorgeous – we love dishes like this! And I think we must be on the same wavelength as I’ve just published a bean and sasage recipe too – it’s that time of year 🙂

    1. Thank you Tanya, for your nice compliment. It does seem that we are on the same wavelength with your mixed bean, pork and sausage dish. I know my husband would like it because of the blood sausage. 🙂

    1. Thank you Jessica, I’m glad you like both dishes but yes, red beans and rice are very popular in the south. BTW, I’ve been trying to comment for several days on your spaghetti with radicchio but when you type in the security code to prove you are not a robot, there is no enter button. 😦

    1. I’m glad you enjoyed the post, Sophie. It appears from the comments that you are not alone about the recipe for the cannellini dish. 🙂

    1. Hi Susan, I’m glad that you like the recipes. If Andouille is too spicy for you in the red beans and rice, Kielbasa would be a nice substitute or even ham. I appreciate your nice compliment, thank you.

  24. My girlfriend just told me how she cooks her beans in a pressure cooker and how much better they are than canned ones. I don’t have a pressure cooker, both my mother and my husband have had pressure cookers blow up on them, so they’re out in our household. I totally agree with you Karen , we often don’t have time to cook everything from scratch , a well stocked pantry comes in handy and canned beans are just fine with me. I like both of your recipes.

    1. Hi Gerlinde, I’m glad that you agree about canned beans being good on the days when we don’t have lots of time in the kitchen. I’m happy that you enjoyed the post and recipes, thank you.

  25. I love beans, Karen, and cook with them often, but I think you’ve really created two delightful dishes that could be pulled together so quickly and they have so much appeal. I have never included sage in quite this way and I’m very curious about the taste. It would really make a difference, I’m sure, especially with canned beans. I love both of these recipes and will be eager to try them and share them with a hungry family. And I am always needing “quick,” it seems! 🙂

    1. I’m glad that you like the two quick recipes, Debra. Sometimes our lives are so hectic and that is when these dishes are perfect. I do think you would enjoy the sage in the brown butter, I use it on simple pasta dishes as well…I think you will like trying it. 🙂

  26. Karen, I love both these suggestions… it’s great to have a few variations on a delicious dish, isn’t it!

    1. Hi Ann, I believe beans and sausages provide a nice meal with lots of good flavors…the cannellini dish seems to be a favorite of a lot of my readers. I appreciate your nice compliment, thank you.

  27. Creamy cannellini beans! Sausage! Sage! That’s a classic and favourite combo for me. I like your idea of using pre-cooked sausage. Next time I make some I’ll buy extra to cook and store in the freezer for when I need a quick, nutritious dinner that tastes great.

    1. Hi Marlene, I’m glad you like the cannellini dish. As far as the precooked sausages, I buy them at my local market. There are lots of brands such as al fresco, Old Neighborhood, and Aidells plus local varieties.…I don’t know what might be in your area.

      1. I don’t recalled having seen pre-cooked sausages like this, but then again, I haven’t been looking for them! Now that you’ve sparked my interest, I’ll probably see them all over the place!

  28. Karen, Andouille is one of my favorite sausages. I have a freezer full I’ve bought from a local rancher! It is the season for sausages of all kinds – isn’t it? I’m making garlic brats and kraut tomorrow for dinner! These both look delicious!

    1. Hi Linda, I agree…Andouille is very flavorful. You are lucky to have a local source for it. Brat and kraut, perfect fall weather food. 🙂

  29. These are most definitely going on our menu in the next week or two. We eat cannellini beans on a weekly basis. I just love them. Adding sausage to our dish would be downright perfect, but I love your sauce with them too. So many options. You have me very excited by these. It’s a great, tasty, easy weeknight dish. Thank you Karen!

    1. Hi Kristy, I’m glad you like the two recipes and appreciate your nice compliment. With your family’s busy schedules, I believe they would be perfect.

  30. Hi Karen:)
    Either or both of these meals would be fine by me. I’ve only begun to rekindle my love of all things beans. Sausage and beans seem to “marry” so well together. I had forgotten how well they freeze. I should do some make ahead dinners like this and stash them in the freezer. Thanks so much for sharing, Karen…love the touch of sage in the sausage:)

    1. Hi Louise, I’m happy that you like my two bean and sausage recipes. Make ahead dinners are always wonderful to have stashed in the freezer. 🙂

    1. Hi Lorraine, Thank you for stopping by for a visit and your nice compliment. I’m happy to know that you like the two bean dishes. I hope you will enjoy either dish if you get the chance to prepare them.

  31. Karen, both bean dishes look great…very comforting…perfect for the cool weather. Thanks for the recipes as I am trying to add more legume to our diet.
    Hope you are having a wonderful week 🙂

    1. Hi Juliana, I’m happy that I could provide you with a couple of delicious ways to add legumes to your meals. Thank you for your nice compliment.

    1. Hi Donna, Tweak away. 😀 I’m always happy when my recipes give my readers new ideas on how to prepare a meal for their family. I appreciate the compliment.

    1. Thank you Joanne, for your compliment. I’m happy that you like to keep beans in your pantry for a quick meal as well. Your beans, greens and grits sounds terrific too.

  32. Gorgeous warming dishes, Karen! I would be in serious trouble if I had to choose one of them in a restaurant… Good quality sausage is often so much better than raw cooked meat… and of course beans are a perfect pairing.

    1. Thank you Sissi, for your lovely compliment. I agree with you…they were both good. It’s like children, how can you choose your favorite. 😀

    1. Hi Dedy, Beans for breakfast is very popular in many parts of the world. I’m glad you like the red beans and rice with the Andouille sausage…it is a little spicy. Thank you!

  33. Karen – I’m printing this one off right now. I’m reading this first thing in the morning from my bed but your photographs have made me so hungry that I’m heading straight to my kitchen. Beautiful job.

    1. Thank you Lindy, for our lovely compliment. I’m so happy that you enjoyed the post and photos but I’m sorry to have made you hungry first thing in the morning. 😀

  34. Karen, both of these dishes look and sound wonderful, but I am partial to the idea of browned butter and sage — I have lots of sage harvested from the garden too. 🙂 Beans and sausage are a warm, comforting meal as the weather gets colder.

    1. Hi Judy, I’m happy that you like both dishes and I can certainly understand how you might be partial to the cannellini recipe. Brown butter and sage adds lots of deliciousness. 😀

  35. I am craving a good bean dish right now! Cannellini Beans are one of my absolute favorites so they tend to make any dish better. We grew yellow beans in the garden this year so we have a big mason jar full of dry beans.. this post has me thinking ideas!

    1. Hi Lily, Thank you for stopping by for a visit and your nice compliment. It is nice to know that you enjoyed my recipes for beans and sausages but sorry that I ended up making you hungry again. 🙂

    1. Hi Sylvia, I’m glad that you like the recipe for red beans and rice. Since you are back in Florida now, check with your local Publix grocery store…I’m sure they will have it. 🙂

  36. Wow – two great recipes for the price of one – love that! Beans and sausage go together so well, and there are SO many ways to do it – love the combos you came up with here & your photos are so tempting! Thanks Karen!

    1. Hi Donalyn, I thought it would be nice to show how versatile beans and sausages are just by using different varieties. I’m glad you like the recipes and photos and appreciate your nice compliment.

  37. I love the “raid the pantry” meals. These both look terrific for rainy busy days. I’m going to put the white bean one on my menu for the week. Thanks for the great idea!

    1. Hi April, I’m happy to know that you like “raiding the pantry” on a busy day to create a good meal in a hurry. I hope you will enjoy the cannellini dish when you make it. Thank you for stopping by for a visit and your nice compliment.

    1. Hi Jasline, Thank you for stopping by for a visit and your nice compliment. The recipe for the red beans and rice is very flavorful, I’m glad you like it.

    1. I’m glad you like both versions, B and they really are easy to prepare. A couple of my “go to” dishes after a hectic day and I need to get dinner on the table quickly. Thank you for your nice compliment.

    1. Hi Jason, You sound like my husband…he loved both dishes. We have had temps in the 40’s and 50’s for highs so it is indeed time to start our comforting meals here in New Hampshire. My poor herb box in the garden has been covered under two sheets for the last two days…tomorrow they will get to enjoy the warmth of the sun but their season is almost over. 😦

  38. I love both these simple and flavorful sausage and bean dishes. There are plenty of days when I am running around in my pantry trying to put something together, this would work. Thanks for sharing the ideas.


    1. Hi Velva, I’m happy to know that you rely on your pantry like I do and that these are dishes that would work for you. Thank you for your nice compliment.

    1. Thank you for your nice compliment, Lorraine. I’m glad that you like the recipes…yes, both sausages were delicious. I’m lucky that our market carries such a great variety of sausages.

    1. Hi Amy, I don’t deliver but travel my way and I’ll cook red beans and rice for you. 😀 I’m happy that you like both of the recipes and appreciate your nice compliment…thank you.

    1. Hi Rosa, Thank you for letting me know that you made the cannelleni dish. I appreciate your letting me know that you enjoyed the meal…that is very kind of you. 😀

  39. They both look delicious. I’m a big fan of canned beans, they’re so convenient and, truth be told, it’s hard to tell the difference from the boiled kind (for me anyway…)

    1. Hi Frank, I’m glad that you agree with me about using canned beans to create a delicious meal. I’m happy that you like both of the recipes and appreciate your nice compliment. 🙂

  40. This meal looks for healthy and nourishing. And I agree on the bean comment, I only started to eat beans a couple of years ago and so glad I did. They are so much cheaper than meat and can be added to a plethora of recipes, added protein and very filling.

    1. Hi Laura, I appreciate your visit and compliment. Yes, beans are a great ingredient to include in your weekly meals. They are not only inexpensive and very accessible but are also a terrific part of maintaining a healthy lifestyle.

  41. Both versions look like the perfect quick supper…I love having those recipes up my sleeve! They often save my day 🙂 Today I made quick pizza with a little tex-mex flavored hamburger meat, onion and garlicky pasta sauce. I happened to have a little leftover pumpkin purée on hand and I added it to the pizza dough…it gave it a wonderful richness! Thank you for the inspiration with the beans and sausages.

    1. Hi Laila, Yes, we really do need to have a variety of quick meals that we can depend on when days are busy. I’m glad that my bean recipes might inspire you. Your pizza sounds like it must have been very much appreciated by your family.

  42. Dear Karen, raiding your pantry to create delicious meals that make everyone happy is what great home cooking is all about! You are so talented and both these dishes look just like perfect comfort food for this time of year!
    All the best (liebe Grüsse),

    1. I appreciate your kind words, Andrea. I’m glad that you enjoyed the two dishes. When I cook with sausages, I always think of all the many varieties I’ve seen in the German markets.

    1. Thank you Afra, for your nice compliment. I do agree with you, we have had terrible weather lately and both these dishes are very comforting.

  43. I’ll take my beans and sausage *any* way… mmmmmm!! And tomorrow (even if only for a day) it should be cool enough to enjoy either of these dishes here in Austin. Gotta eat “cold weather” food fast around here 😉

    1. Hi Alli, All is definitely good here in New England, thank you for asking. I think you would enjoy the red beans and rice with andouille sausages…they are very tasty. 🙂

  44. Oh how I love sausage and beans! Andouille and red beans is my favorite, but your sausage and white beans is providing it with a lot of competition. What gorgeous bowls of beans!

  45. How did this lovely post get lost in all my emails?? I just love that first dish…….it is beautiful and sounds deliciously different (to our family). I’m pinning to make sure we try it as the weather gets cooler!

    1. Hi Kelli, If your email inbox looks like mine, I can certainly understand how this could have gotten lost. 😀 I hope you and your family enjoy the cannelloni bean dish and I appreciate your pin…thank you!

    1. Hi Amy, I’m glad that you like the bean dishes, they are comforting. I’m happy I did two different recipes as everyone seems to have a favorite. 😀

    1. Hi Saskia, I’m sure your sausage and bean stew is very good but I’m very happy to know that you like my two recipes. Thank you for your lovely compliment.

    1. Hi Denise, It sounds like our tastes are much the same. You are right about how flavorful and bean and sausage dish is. I’ll be looking forward to your recipe.

    1. Hi Jenna, I’m happy to know that you like the two dishes and that they have inspired you to cook beans more often. Thank you for your nice compliment.

  46. Such a great use of beans and the presentation is beautiful. I especially like the first recipe. I will definitely try this. Thanks for sharing.

    1. Hi Lisa, I believe we all can use quick meal ideas that are also tasty. The fried sage adds lots of flavor to the cannellini beans, I’m glad you like the recipe.

    1. Hi Marcie, I’m happy that you like beans like I do and enjoyed the recipes. It appears that the cannellini recipe is the favorite of lots of my readers. I appreciate your compliment.

    1. I appreciate your stopping by for a visit Marissa and that you liked the two recipes. I hope you will enjoy them as much as my husband and I did.

  47. Both recipes look great 🙂 I love making beans in the fall and winter, they are such comfort food! I normally make my beans from scratch instead of canned, but that’s only because I watch my husband’s salt intake since heart disease runs in his family. Great looking photos!

    1. Hi Ann, I’m happy to know that you liked the recipes and photos and appreciate your nice compliment. When I have the time, I’m like you and like to cook beans from scratch but when busy…I head to my pantry for canned ones. 🙂

  48. Thanks for visiting my blog, otherwise I would never have come across your lovely beans! Now I just have to decide on which one to make first 😉

    1. Hi Ginger, It was my pleasure…your bread reminded me of many that I have had while visiting Germany. Thank you for taking the time to stop…I’m glad you enjoyed the two bean dishes.

    1. Hi Marcela, I know what you mean…I would find it hard to decide which recipe I liked better as well. 🙂 Thank you for your nice compliment.

  49. We all have those days when there just aren’t enough hours to do everything we would like to do. And that includes cooking everything from scratch everyday! I always keep canned beans in my pantry too. The Cannellini Beans With Sage, Brown Butter And Sausage has captured my attention and I still have sage growing in my garden!

    1. Hi Deb, I’m glad that you are of the same thought…some days it is impossible to cook an entire meal by scratch. I can’t believe it but I still have all my herbs except parsley surviving in temps in the 20’s. I believe you would enjoy the cannellini bean recipe…it is one of our favorites.

  50. Hi, Karen. I just made your cannelloni beans with chicken sausage for dinner tonight. It was fabulous, quick, and easy to prepare. The browned butter with sage really makes this dish shine. I will be adding this recipe to my go-to collection. Thanks so much for sharing.

    1. Hi Jill, Thank you so much for stopping back by to let me know you enjoyed the cannelloni bean recipe. I’m always happy to know when someone tries one of my recipes and enjoys it. Thank you so much for your compliment.

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