For in the kitchen,
Someone lit a matchstick.

Saturday, February 12, 2011

Italian Sausage and Garbanzo Beans

This recipe is pretty flexible which is one of the reasons why I like it so much.   The recipe calls for fresh herbs, but unless you have a garden (which is fun) this really isn't practical.  Dried herbs are just as good.  You can serve with rice or noodles with a vegetable on the side.

1 pound smoked sausage
1 medium onion, diced
2 whole garlic cloves, minced
3/4 cup red wine (I used red cooking wine)
1 – 28 oz. can whole or diced tomatoes
1 – 16oz. can garbanzo beans (chick peas), drained
6-7 largish fresh basil leaves, rough chopped
1/2-1 teaspoon fresh thyme
1 teaspoon fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper

In a medium size skillet or sauté pan, brown sausage for a few minutes over medium heat. Remove the sausage from the pan and set aside.
You can either use the same pan you sauted the sausage in and keep some of the grease from that or add 1-2 tablespoons of olive oil to another pan and sauté the onion and garlic over medium heat until slightly transparent, about 5-7 minutes.
Next, add the red wine. Simmer the onion, garlic and wine for a few minutes until it reduces a little.
After the wine has reduced, add the tomatoes, garbanzo beans (drained), chopped herbs, salt, and pepper. If you’re using whole tomatoes instead of diced, mash them up just a bit at this point. Simmer over medium heat for about 15-20 minutes.
Add the sausage back into the pan.  Sauce will thicken slightly.
Adapted from She Wears Many Hats Blog