Kitchen notes · a little help before you start
White Beans with Tomato and Sausage
White Beans with Tomato and Sausage brings together italian sausage, onion, and crushed tomatoes. Check the draining or squeezing instruction before combining everything. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Do the draining step before mixing
Check the draining or squeezing instruction before combining everything. Finish that little preparation step first, so you are working with the ingredient in the form this recipe expects.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Check the thawing step first
Look at which ingredient needs thawing before you begin the cooking. Use the form called for in the ingredient list and follow any draining or squeezing step that comes with it.
Get to know the ingredients
Italian sausage
Look at how this ingredient comes into the method: Add the olive oil and sausage links to a large pot and cook over medium-low heat until golden brown on the outside and slightly firm (about 5 minutes).
Onion
Look at how this ingredient comes into the method: While the sausage is cooking, dice the onion and mince the garlic.
Crushed tomatoes
Look at how this ingredient comes into the method: Once the onions are soft, add the can of crushed tomatoes, dried basil, oregano, red pepper flakes, and a healthy dose of freshly cracked pepper (15-20 cranks of a pepper mill).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for White Beans with Tomato and Sausage
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve hot with crusty bread for dipping. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Remember the occasional stir
Keep the pan where you can return for the stirring step in the method. Use the stated heat and finish check while it warms or cooks.
A few questions you might have
What should I get ready before starting?
Set out the pot. Read the first preparation step before you get going: Add the olive oil and sausage links to a large pot and cook over medium-low heat until golden brown on the outside and slightly firm (about 5 minutes).
Which little step is worth remembering?
Check the draining or squeezing instruction before combining everything. Finish that little preparation step first, so you are working with the ingredient in the form this recipe expects.
What check should I look for as it cooks?
Keep this part of the method in view: Continue to sauté the sausage until fully browned.
Is there another preparation step to plan for?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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