Turkey Sausage & Navy Beans
A classic pairing of smoked sausage and navy beans, makes for an easy weeknight dinner.
- 3 cups Navy Beans cooked
- 3 tbsp Canola Oil
- 3 Shallots chopped
- 1 cup Celery diced
- 3 tbsp Sage chopped
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 1 Smoked Turkey Sausage thinly sliced
- 0.25 cup White Wine
- 1.5 cups Chicken Broth
- 1 can Diced Tomato
- 12 Sage Leaves
Heat pan to medium and add oil. Next fry shallots and celery for about 5-6 minutes, stir occasionally until translucent. Add the sage, salt and pepper and cook for another 2 minutes.
Next add the Turkey Sausage, and cook until the sausage becomes brown, about 5 minutes. Add the white wine to deglaze the pan. Let it cook until the wine is almost all evaporated.
Add the navy beans, chicken broth, and tomatoes. Mix and bring to a boil. Reduce to a simmer for about 20 minutes, until all flavours combine. Set the pot aside.
In a small pan, heat the oil to medium high. Add 3 sage leaves, frying them for 5 seconds until crispy. Transfer to a paper towel lined plate and sprinkle with salt immediately. Continue until all the sage leaves are fried.
Garnish the dish with fried sage leaves and serve!