Italian Sausage Beans and Greens - Food Wishes
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Date: 2026-01-23
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Comments and reviews: 20
AlannaLarsen-c3o
I made this last night. It was fabulous! I had to use 500g of sausage because the butcher only had frozen Italian sausage in 500g packs. I also had to use two 540 mL tins of beans because that's the standard size in my grocery stores. I increased the chicken stock to 1. 5L to adjust for the increased amounts of sausage and beans. I also couldn't find escarole, so I used spinach. As mentioned, it was really good and I will definitely make this again. Another flavoursome winner from Chef John!
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I made this last night. It was fabulous! I had to use 500g of sausage because the butcher only had frozen Italian sausage in 500g packs. I also had to use two 540 mL tins of beans because that's the standard size in my grocery stores. I increased the chicken stock to 1. 5L to adjust for the increased amounts of sausage and beans. I also couldn't find escarole, so I used spinach. As mentioned, it was really good and I will definitely make this again. Another flavoursome winner from Chef John!
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trippfloyd2029
Question on greens- My standard store doesn't carry escarole, and I'm wondering how to substitute. I have iceberg lettuce, but I'm assuming that's too flimsy. Would collards or cabbage work instead, and if so would it be correct to use something like a 30min-1 hour cook time for those I'm also guessing the sausage should be held back until the last 10-15 min. It seems to get chewy with longer cook times. Anyway, does that seem like a good way to go about it
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Question on greens- My standard store doesn't carry escarole, and I'm wondering how to substitute. I have iceberg lettuce, but I'm assuming that's too flimsy. Would collards or cabbage work instead, and if so would it be correct to use something like a 30min-1 hour cook time for those I'm also guessing the sausage should be held back until the last 10-15 min. It seems to get chewy with longer cook times. Anyway, does that seem like a good way to go about it
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pasqualguigano6315
I love being some greens, but I was slightly different recipe. I cook everything in a big stock pot. Put a bunch of olive oil and minced garlic oil and then cook the sausage. Take that out and let it cool and then cut it up. Then I put in Canelli beans with the juice because it helps thicken it up a little bit then a couple bags of baby leaf spinach, and chicken broth then add in the cooked sausage and let it simmer on low
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I love being some greens, but I was slightly different recipe. I cook everything in a big stock pot. Put a bunch of olive oil and minced garlic oil and then cook the sausage. Take that out and let it cool and then cut it up. Then I put in Canelli beans with the juice because it helps thicken it up a little bit then a couple bags of baby leaf spinach, and chicken broth then add in the cooked sausage and let it simmer on low
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foodwishes
Remarking on a previous post - Chef John is still the best thing on the internet, hands down. is a great comment, relative to cooking shows, etc. I believe there may be other areas on the internet he would not like to be considered Best of. and still others he wouldn't be caught dead in, so goes the Dark Web, eh Oh, and hands up, down, all around. but let's keep them to ourselves please. cute, ain't i
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Remarking on a previous post - Chef John is still the best thing on the internet, hands down. is a great comment, relative to cooking shows, etc. I believe there may be other areas on the internet he would not like to be considered Best of. and still others he wouldn't be caught dead in, so goes the Dark Web, eh Oh, and hands up, down, all around. but let's keep them to ourselves please. cute, ain't i
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BBB_bbb_BBB
So for people who don't live in areas with highfalutin folk and their escarole greens, is romaine a suitable substitute The grocery store where I live has something that looks the same as this escarole simply called green leaf lettuce, but it's super mild in flavour, so I'm assuming this lettuce is supposed to have a more bitter flavour profile to it.
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So for people who don't live in areas with highfalutin folk and their escarole greens, is romaine a suitable substitute The grocery store where I live has something that looks the same as this escarole simply called green leaf lettuce, but it's super mild in flavour, so I'm assuming this lettuce is supposed to have a more bitter flavour profile to it.
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prissilou
This is a great recipe that has so many variations, it's crazy. I actually started cooking it years ago when my father-in-law kept giving us venison sausage. I always added red onion, red bell pepper, beans, and kale. And don't forget the balsamic vinegar at the end. A good one pan, low-cost, easy meal for today's times. Serve with garlic bread.
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This is a great recipe that has so many variations, it's crazy. I actually started cooking it years ago when my father-in-law kept giving us venison sausage. I always added red onion, red bell pepper, beans, and kale. And don't forget the balsamic vinegar at the end. A good one pan, low-cost, easy meal for today's times. Serve with garlic bread.
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RobinLNJ
I make this often already. But since I am cooking for one person, and I hate when greens are too wilted and slimy, I tend to cook the bean and meat mixture, and put enough greens in the bottom of a bowl for a single serving, then just put the hot mixture ontop to soften them. Next day, Reheat servings of the beans and meat, serve over the greens.
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I make this often already. But since I am cooking for one person, and I hate when greens are too wilted and slimy, I tend to cook the bean and meat mixture, and put enough greens in the bottom of a bowl for a single serving, then just put the hot mixture ontop to soften them. Next day, Reheat servings of the beans and meat, serve over the greens.
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Mialuvsveggies
I have been totally craving beans & greens (and pasta. And here you go, showing up on my feed. But I'm Plant based! I made this with Field Roast Sausage (Zero fats rendered, veg broth, kale and vegan parm and OMG! Totally adding to regular rotation! SOOOO DELICIOUS and Fast! (could absolutely put over pasta for extra yum.
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I have been totally craving beans & greens (and pasta. And here you go, showing up on my feed. But I'm Plant based! I made this with Field Roast Sausage (Zero fats rendered, veg broth, kale and vegan parm and OMG! Totally adding to regular rotation! SOOOO DELICIOUS and Fast! (could absolutely put over pasta for extra yum.
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mrb7094
Made this tonight! Cannellini beans, Savoy cabbage, pancetta. But, you know, the same difference. Saw this after I'd actually made it, so my own approach and I also had carrots and celery in there too, but alas, no lemon zest or juice, and I'm sure that would have been terrific. Next time.
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Made this tonight! Cannellini beans, Savoy cabbage, pancetta. But, you know, the same difference. Saw this after I'd actually made it, so my own approach and I also had carrots and celery in there too, but alas, no lemon zest or juice, and I'm sure that would have been terrific. Next time.
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CHEWYCHEWYQQ
Can any Italians here tell me if people actually eat dishes like this in Italy, or is it purely an American creation Sometimes I see dishes like this being labeled Tuscan, but I have no idea if Tuscans actually eat this or if the term was used as a cheap way to make it seem fancier.
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Can any Italians here tell me if people actually eat dishes like this in Italy, or is it purely an American creation Sometimes I see dishes like this being labeled Tuscan, but I have no idea if Tuscans actually eat this or if the term was used as a cheap way to make it seem fancier.
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lightbright1113
This recipe is simple and mundane. But having to listen to your excruciatingly ridiculous voice going up and down for even 2 minutes is a truly grotesque experience. I guess there is a large crowd of humanity who enjoy this particular brand of torture.
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This recipe is simple and mundane. But having to listen to your excruciatingly ridiculous voice going up and down for even 2 minutes is a truly grotesque experience. I guess there is a large crowd of humanity who enjoy this particular brand of torture.
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bender7565
It is 7 nasty degrees here and I have all the stuff for mom's version from 60yrs ago on the counter before I saw this. Stay outta my head and if it comes down to chef John and mom, we know who wins. I don't think anyone knew what escarole was in the 60's.
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It is 7 nasty degrees here and I have all the stuff for mom's version from 60yrs ago on the counter before I saw this. Stay outta my head and if it comes down to chef John and mom, we know who wins. I don't think anyone knew what escarole was in the 60's.
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jakubgadzala7474
Chef! I love that unlike Marco Pierre White cooking his lentils, you have actually added just a glug of olive oil and few splashes here and there. Marco's glug is a colonial pound, and his final splash is a 'bankrupt a household' worth. Love you Chef
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Chef! I love that unlike Marco Pierre White cooking his lentils, you have actually added just a glug of olive oil and few splashes here and there. Marco's glug is a colonial pound, and his final splash is a 'bankrupt a household' worth. Love you Chef
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foodwishes
Hey Chef, I've been watching since 2015 - I've learned so much from you. Thank you for everything. I imagine you see this comment on every video and at this point it rings kind of empty. But thank you again and I hope you keep making videos for a long time
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Hey Chef, I've been watching since 2015 - I've learned so much from you. Thank you for everything. I imagine you see this comment on every video and at this point it rings kind of empty. But thank you again and I hope you keep making videos for a long time
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kazeshi2
after trying good quality dried beans i cant go back to canned stuff. it takes longer, but they are well worth it. i get mine from rancho gordo since they have a ton of interesting varieties, but im sure there are other good brands out there.
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after trying good quality dried beans i cant go back to canned stuff. it takes longer, but they are well worth it. i get mine from rancho gordo since they have a ton of interesting varieties, but im sure there are other good brands out there.
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larrysmith2638
I recently made some beans and greens soup, using mustard greens. I love the idea of adding Italian sausage to make it even heartier. My daughter is allergic to onions and garlic, so I just omitted them, and it was still delicious.
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I recently made some beans and greens soup, using mustard greens. I love the idea of adding Italian sausage to make it even heartier. My daughter is allergic to onions and garlic, so I just omitted them, and it was still delicious.
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thehumblepeach9018
I made this last night and added a can of drained diced tomatoes and used a mix of power greens for the greens. Used a few tablespoons of fresh squeezed lemon juice instead of zest. Was wonderful! Will def make again
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I made this last night and added a can of drained diced tomatoes and used a mix of power greens for the greens. Used a few tablespoons of fresh squeezed lemon juice instead of zest. Was wonderful! Will def make again
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DesertRainReads
Personally, I'd either buy sausage without the casing or remove the casings, but that's just me. Looks like a great recipe regardless and one that's simple enough to make. I'll definitely try it in the future.
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Personally, I'd either buy sausage without the casing or remove the casings, but that's just me. Looks like a great recipe regardless and one that's simple enough to make. I'll definitely try it in the future.
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vlxxx
I wish there was a chart of cooking times for different greens. I wonder mainly about the cooking time for mustard greens, in this context.
I bet spinach takes no time but collards might take more than half an hour
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I wish there was a chart of cooking times for different greens. I wonder mainly about the cooking time for mustard greens, in this context.
I bet spinach takes no time but collards might take more than half an hour
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jasonhunter2819
Grocery prices at an all time high but yes by all means push people to use cheese that's literally twice the price of Wisconsin parm that you will never be able to tell the difference in in a dish like this
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Grocery prices at an all time high but yes by all means push people to use cheese that's literally twice the price of Wisconsin parm that you will never be able to tell the difference in in a dish like this
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