Thursday, November 12, 2009

Don't Think, Just Cook

If I do so much,
How can it be that I don't
Do anything well?


Work late or school play?
Boss or child to disappoint?
Who will pout the most?

There's always justification for the axiom that "simple foods are the best." Sure, with the freshest ingredients and a loving, honest touch even the plainest of meals can shine. But that's not why we love simple meals so much.

We love them because they're fast, easy and satisfying when we're slow, overwhelmed or frazzled.

So here's something that will not pluck the energy out of the evening. You don't have to think, just get into the kitchen and do it. Enjoy having time to ponder other issues one night this week, at least.


Bistro Beans and Sausage
Serve with crusty bread for dunking.
3 tablespoons extra-virgin olive oil, divided
4 fresh chicken sausages (preferably seasoned with fennel), about 6 to 8 ounces, uncooked
1 cup diced onion
4 or 5 sage leaves, whole, optional
2 pints cherry tomatoes
2 cloves garlic, minced
2 (15-ounce) can cannellini beans, rinsed and drained
1 cup chicken broth
12 to 16 pitted kalamata olives, halved


Heat a large, deep skillet over medium heat. Add 1 tablespoon oil and heat a few seconds or until hot. Add sausages and cook until browned and cooked through, 12 to 14 minutes. Transfer sausages to a plate.


Heat remaining olive oil in skillet. Add onion and sage leaves; cook until onion is just beginning to brown, about 4 minutes. Add tomatoes and garlic; cook until tomatoes begin to burst, about 3 minutes. Add beans and broth; cook, stirring frequently, until tomatoes are very soft and beans are hot, 4 to 5 minutes. Add sausage and olives to skillet; cook, stirring, until hot, about 1 minute. Remove sage leaves; serve in bowls. Makes 4 to 6 servings.



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