Friday, May 19, 2017


I haven't done any food-related posts in a while, and decided it was time for one. I stumbled across the rough outline of this dish in a magazine in one of the exam rooms in the local emergency vet clinic a week ago (long story, not blog-worthy). I made a small volume of it the next day, and liked it so much that I went all out and made an enormous volume of it this afternoon. This dish is perfect for parceling into lots of plastic containers, ready to microwave for a quick meal. Add a green salad, or if you are lazy and/or pressed for time (I am both), reheat a portion in a bowl, throw some greens on top then dash some of your favorite vinegar on top of everything, and you have a delicious, healthy, quick meal.


Here's the basic recipe that you can scale up as needed.
1 can white beans (I like Great Northerns)
1 can diced tomatoes
1/3 large sweet yellow onion, finely sliced (adjust to your taste, I like onion so I use a little more)
1 container (about 300 g) of cherry tomatoes (I prefer the yellow ones, they are sweeter)
fresh or dried basil
olive oil
1 package of fancy chicken sausages (I think Italian works best but you can probably use whatever makes you happy)

Heat oven to 375F. Rinse the beans if they are not low-salt. Drain well and pour can into large glass baking dish. Add the can of diced tomatoes, onion, and spices. Drizzle about a tablespoon or so of olive oil on this. Stir well. Rinse the cherry tomatoes then distribute them evenly across the top. Place the uncovered dish in the oven for about 20 minutes or until everything is bubbling. Remove the dish from the oven.

Cut the sausages in half lengthwise and submerge them under the surface without disturbing the cherry tomatoes on top. Use a fork! Don't burn your fingers! Return the uncovered dish to the oven and let it simmer until the cherry tomatoes begin to brown and burst (perhaps another 25 minutes). Let it cool a bit before serving.

Enjoy--and don't forget the greens!

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