Sausage and Corona Beans with Sage and Arugula

I found a lot of unusual dried beans at the Whole Foods Market cooking section, a new concept rolling out in select stores around the country. More about these stores here. I came home with a small bag of corona beans, which are sort of like gigante beans. They are large, smooth and white. This classic combination of sausage and beans is enhanced by flavorful sage and finished with peppery arugula and brighten up with a lemon dressing.

  • 1 cup dried or canned corona beans or other large white beans (see tips)
  • 1 pound chicken sausages
  • 8 large sage leaves, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups fresh arugula
  • If using dried beans, soak the beans overnight in a pan of water. They should be covered by about an inch. When ready to cook the beans, drain the soaking water and add the beans to a small saucepan. Cover the beans with water and bring to a boil. Reduce the heat to a simmer and continuing cooking uncovered for 45 minutes. You may need to skim foam from the top periodically. Beans should be tender. Drain and set aside.
  • In a small skillet, heat 1 teaspoon of olive oil over medium high heat. Add the chicken sausages, rotating frequently until all sides are nicely browned and the sausages are fully cooked. Remove the sausages from the pan and set aside.
  • Return the skillet to the heat and add the sage leaves and cooked corona beans, tossing until the beans are lightly browned and fragrant from the sage leaves. Remove the skillet from the heat and set aside.
  • Meanwhile, toss the lemon juice, olive oil, salt and pepper in a small bowl. Toss the arugula with the dressing, then add the beans to the the arugula and toss again. Serve the arugula and bean mixture with the chicken sausages on the side.
  • Quick Tips
  • 1. I started with dried beans, which made the process quite a bit longer. If you are looking for a quick meal, try using canned beans that have been drained and rinsed.┬áThis becomes a “super fast” meal using canned beans in place of dried.
  • 2. The chicken sausages I used were pre-cooked, so it was just a matter of heating them through and browning the outside.

Preparation time: 5 minutes (plus overnight soaking time if using dried beans)

Cooking time: 55 minutes with dried beans, 10 minutes with canned

Number of servings (yield): 4

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