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6 March 2010  |  Recipes

Sausage, fennel & white bean ragout

Quick! Easy! Delicious! When you are (almost) too tired to cook.  For a veggie version, I think eggplant would be a great substitution for sausage

Sausage, Fennel and White Bean Ragout

  • 1 small bulb fennel (or 1/2 big bulb), thinly sliced
  • 2 chicken sausages, sliced (usually the chicken sausages are pre-cooked, so using them means you just have to heat them up, not really “cook” them)
  • 1 clove garlic, minced
  • 1 can white beans (drained and rinsed)
  • 1 can diced tomatoes (14.5oz)
  • dash oregano
  • dash red pepper flakes
  • salt and pepper
  1. Saute sausage until it begins to brown
  2. Add fennel and cook until it’s starting to get brown
  3. Add garlic, sausage, oregano, red pepper, salt and pepper and saute a few more minutes
  4. Add white beans, can of tomatoes and simmer a few minutes
  5. Enjoy over rice (or any other grain), pasta, or on its own


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