Conecuh Sausage with White Beans
Creamy white beans cooked with smoky Conecuh sausage. Serve over rice. Yum!
Ingredients
- 1 package Conecuh sausage sliced into rounds
- 1 shallot, chopped can substitute 1/2 chopped sweet onion
- 1/4-1/2 teaspoon dried thyme
- 1/4 cup white wine
- kosher salt and black pepper
- 2 cans white northern or navy beans drained
- sprinkle of parsley for serving
Instructions
- In medium skillet over medium high heat, brown sausage well on both sides. Remove from skillet and drain on paper towel lined plate.
- Add shallot to hot pan and cook about a minute. Season with thyme and a bit of salt and pepper, then add wine and cook another few minutes until the wine reduces slightly.
- Toss the sausage back into the pan and add the drained white beans. Cook for about 10-15 minutes, stirring occasionally. If mixture gets too thick, add just a bit of chicken broth as necessary to get to and keep desired thickness.
- Serve over rice with a sprinkle of dried parsley and your side of choice. Enjoy!