Recipe: Chicken Sausage with White Beans and Rosemary On Rice

CHICKEN SAUSAGE WITH WHITE BEANS AND ROSEMARY

1 pound hot or sweet chicken or turkey Italian sausage
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, seeded, chopped
2 cloves garlic, minced
1 cup low-sodium canned chicken broth
1/2 cup dry white wine
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoon dried
2 cans (15 ounces each) cannellini beans
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 cups rice, cooked (for serving)

Pierce sausage all over with fork. Place in medium saucepan; add enough cold water to cover. Heat to boil over medium-high heat. Reduce heat to medium-low. Simmer, uncovered, until sausage is firm, about 8 minutes. Transfer sausage to plate; cool. Cut sausage into 1/2-inch-thick rounds. Set aside.

Heat oil in large Dutch oven or oven-safe casserole over medium heat. Add onion, bell pepper and garlic. Cook, stirring often, until vegetables soften, about 4 minutes.

Stir in broth, wine and rosemary. Heat to simmer; reduce heat to medium-low. Simmer, uncovered, 5 minutes.

Stir in beans and sausage rounds; simmer until beans are hot, about 15 minutes. Season with salt and pepper.

Spoon rice into individual soup bowls; top with beans and sausage.

Makes 4 servings
Source: On Rice by Rick Rodgers