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Title: Baked White Beans & Sausage w/Sage
Categories: Pork, Vegetables, Herbs, Beans, Fruits
Yield: 4 servings

4 Sweet Italian pork sausages
- (1 lb)
2 Whole garlic cloves (do not
- peel)
2 ts Olive oil
2 Fresh sage leaves
30 oz (2 cans) cannellini beans;
- rinsed, drained
3/4 c Unsweetened apple juice
Salt & black pepper

Set the oven @ 375 degrees.

In a 9" X 13" baking dish, prick the sausages all over
with a fork. Add the garlic, drizzle with the olive oil
and toss to coat. Bake until the sausages start to brown
on top, 20 to 25 minutes.

Put on your oven mitts, take the roasting pan out of the
oven and set it on a heatproof surface. Using tongs,
carefully turn the sausages over. (The sausages will
brown on the other side when they go back into the
oven.)

Tear the sage leaves into little pieces and add them to
the sausages along with the drained beans and apple
juice. Give the bean mixture a stir.

Wearing your oven mitts, put the roasting pan back in
the oven and bake until the bean mixture is warmed,
about 20 minutes.

Put on your oven mitts one last time to remove the
roasting pan from the oven. To serve, carefully stir
everything together using a wooden spoon, and add a
little salt and pepper to taste.

Recipe from: Harriet Russell and Amanda Grant

Adapted by: Margaux Laskey

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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