Cannellini Beans With Sausage Meatballs - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
1 None large onion, peeled and coarsely chopped
3 clove garlic, chopped
1 lb coarse-textured Italian sausages, casings removed, meat rolled into walnut-sized balls
1 tsp chopped fresh sage
1/2 cup dry white wine or chicken stock
14 oz dried cannellini beans, cooked, or 3-4 (14-oz) cans cannellini beans, drained and well rinsed
1 pint cherry tomatoes, halved
10 g chopped flat-leaf parsley

Preparation

Combine the oil and onion in a large skillet and cook over moderate heat and saute for about 5 mins until the onion is softened. Add the garlic and stir for a further 1 min. Remove the onion and garlic and set aside. Increase the heat to high. Add the sausage balls and saute for about 5 mins until well browned all over.
Return the onion and garlic to the pan, and add the sage and wine. Bring to a boil. Add the drained beans and tomatoes, and reduce the heat to a simmer. Set the lid on an angle and cook gently for 15 mins. Top with chopped parsley and serve.