Betty demonstrates how to make Spicy Beans and Franks. This is a hearty dish based on traditional Beans and Franks, but with an emphasis on spiciness.
|Hot italian sausage links||1 1/3 Pound|
|Extra virgin olive oil||1 Tablespoon|
|Chopped onion||1 1/2 Cup (24 tbs)|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Garlic cloves||4 , finely chopped|
|Cannellini beans in water||15 1/2 Ounce (2 cans)|
|Tomato sauce||8 Ounce (2 cans)|
|Diced tomatoes with juice||14 1/2 Ounce (1 can)|
Remove casings from sausage and cut links into rounds.
Place in a deep skillet and brown, stirring only occasionally.
Transfer cooked sausage to a paper towel to remoce excess grease. Also wipe out grease from skillet.
Add olive oil to a skillet and heat to shimmering over medium heat.
Add onion, green bell pepper, celery, and garlic. Cook until softened.
Add sausage back into the skillet with cooked vegetables.
Add beans, tomato sauce, and tomatoes.
Bring to a boil over medium heat.
Reduce heat to low and simmer for 30 minutes, until slightly thickened.
Ladle Spicy Beans and Franks into serving bowl with with rye crispbread or croutons as accompaniment.