Before we talk about this white bean and chicken sausage ragu.
So, I tried out for Masterchef over the weekend. It was an interesting experience to say the least. I made it through the first round, but then ultimately was not interesting enough to move forward. Which, I am okay with. Clearly, my wild 40 hr work week lifestyle coupled with hanging out with my puppy was severely downplayed. Hey, sometimes I drink Rose, okay?
Anyways, I ended up doing a Southwestern quiche trio, which actually turned out super delicious and I hope to share up here closer to the holidays. They are perfectly cute appetizers for any get-togethers. So while my quiche trio did take out some blog time this week, it actually inspired a very easy meal that was surprisingly tasty!
Sometimes you need a no fuss meal, am I right?
Which is entirely what I needed. We are desperately trying to use up everything in my house right now as far as food goes. Our day at our home are limited. And you guys, some very random ingredients are coming out of the woodwork. Of course, I have a surplus of all the beans you could imagine so no time like the present to use the bad boys up. This white bean and chicken sausage ragu is very much inspired by “out with the old” adage. And consequently, a breeze to make.
Now, if I am being completely honest- I’m not exactly sure if this white bean and chicken sausage ragu is a ragu. I looked up ragu and generally it is served with some type of pasta. But, YOLO it’s my blog, I’ll call it chicken sausage ragu if I want.
Any ways, if you are on running wild this week, like myself. Add the ingredients to your grocery list and you can prep this white bean and chicken sausage ragu and you will very likely have a healthy lunch prepped for the rest of the week!
Click on the tools I used to make this white bean and chicken sausage ragu:
White Bean and Chicken Sausage Ragu
- 4 Chicken Sausages
- 1- Cento Tomatoes Chef's Cut 28.0 OZ (Pack of 2)
- 2- 16 oz Cans of Cannellini Beans, drained and rinsed
- 1- 16 oz Can of Black Olives
- 3 cloves of Garlic, minced
- 1 tbsp, Fresh Sage, Minced
- 2 tbsp, Fresh Oregano, minced
- 1 tbsp, Thyme
- 1/2 Yellow Onion, diced
- 2 tbsp Olive Oil
- Salt and Pepper, To taste
- 2 tbsp, White Wine
- 1/2 cup Chicken Stock
- Optional: Top with Parmesan cheese
In Pan, Cook Chicken Sausages
When done cooking transfer to cutting board and slice, set aside
Using same pan heat Olive oil, garlic, and onion until fragrant
Add white wine and allow to cook until most of the liquid has evaporated
Add crushed tomato, chicken stock, black olives, beans, chicken sausage, and herbs
Cook until heated, give it about 5-8 minutes so the herbs infuse into the tomato sauce
Season with Salt and Pepper
Serve topped with parmesan cheese