• Cooking Time:
  • Servings: 12
  • Preparation Time:


Soaking dried beans helps to soften them, ensuring even, thorough cooking. Here, the beans are simmered with a combination of chicken stock and our Tuscan slow-cooking sauce, which produces beans with deep, rich flavor. Pair with grilled Italian sausages for a homey, satisfying meal.


  • 3 cups dried cannellini beans
  • 2 Tbs. extra-virgin olive oil, plus more for
  • drizzling
  • 1 large yellow onion, chopped
  • Salt and freshly ground pepper, to taste
  • 1 jar (16 oz.) Tuscan slow-cooking sauce*
  • 3 to 4 cups chicken stock
  • Salt, to taste
  • 6 sweet Italian sausages


  • Pick over the beans and discard any misshapen beans and stones.
  • Rinse the beans and drain.
  • Place in a large bowl, add water to cover by about 3 inches and let soak for at least 4 hours or up to overnight.
  • Drain the beans.
  • In a 4-quart braiser over medium heat, warm the 2 Tbs. olive oil.
  • Add the onion, season with salt and pepper, and cook until soft and translucent, 5 to 7 minutes. Add the beans, the Tuscan slow-cooking sauce and 3 cups of the stock and bring to a boil.
  • Reduce the heat to medium-low, cover and cook until the beans are tender, 3 to 4 hours, stirring once every hour and adding more stock as needed.
  • Taste and adjust the seasonings with salt.
  • Preheat an indoor electric grill on medium heat. Arrange the sausages on the grill and cook, turning occasionally, until they are nicely grill-marked and cooked through, about 20 minutes. Transfer the sausages to a cutting board and cut diagonally into 1-inch pieces.
  • Transfer the beans to individual bowls and arrange some of the sausages on top of each portion.
  • Drizzle with olive oil and serve immediately.

Categories: Misc. One Dish 

Author Credit: Williams-Sonoma Kitchen

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