Y'all aren't going to believe this, but I changed tonight's dinner again. I decided that the ravioli was too delicately flavored to go with italian sausage & decided to save it for a meatless Friday. Anyway, I decided to fix my Tuscan Bean's. Tonight I added mushrooms and capers to eat.
Here's the recipe, it was on the old thread but since that's gone...
TUSCAN STYLE BEANS, PEPPERS & SAUSAGES
1lb sweet Italian sausage links
1 large red bell pepper sliced
1 large green or yellow bell pepper sliced
1 large onion sliced
2 medium sized zucchini halved & sliced
1 large portabello mushroom cap, diced into cubes or any type of mushroom sliced
1 tbsp minced garlic
1 to 2 tbsp olive oil
3 15-ounce cans beans, cannelini, great northern, red, or garbanzo, rinsed & drained
(I like to mix the different beans) or 1 lb cooked dry packaged beans rinsed & drained
1 14 ½ ounce can diced tomatoes, undrained
¼-1/2 cup dry red wine
salt, pepper, red pepper flakes
½ tsp dried oregano, ½ tsp dried sage
3 tbsp fresh basil, sliced reserve some for garnish
Shredded Parmesan Cheese
Cook sausage in cover skillet over medium heat with one fourth cup water until sausage is cooked through, about 5-8 minutes, uncover and continue cooking until sausage is browned. Remove from pan cool slightly, slice into half inch slices.
Cook onions, garlic in oil until softened add bell peppers, zucchini and mushrooms cook about another 2-3 minutes.
In oven safe covered skillet or casserole dish, combine all ingredients and bake at 350 degrees for 30 minutes. Uncover & bake until desired thickness. This can also be cooked on top of stove on low heat for 30 minutes, then removing cover for thickening.
Dish into bowl, garnish with fresh basil and shredded parmesan cheese.
Serve with garlic bread to soak up sauce.
Hi Everyone!
Curly fries are my personal fav.
Curried Sweet Potatoes!
What else doesn't this kid know.
