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Beans and Sausage with Polenta: A Hearty Italian Classic

The aroma of simmering beans, rendered bacon fat, and sweet Italian sausage always takes me back to my Nonna’s kitchen. I can almost feel the warmth of the wood-burning stove, the laughter of family gathered around the table, and the comforting weight of a full belly after a satisfying meal. It wasn’t just the food itself, but the love and tradition woven into every bite. This dish, inspired by Lidia Bastianich’s take on a Northern Italian favorite, brings that same sense of home and connection to my own kitchen today.

Recipe Overview

Prep Time: 8 hours 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 9 hours 50 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Not Gluten-Free

Ingredients

Beans:

1 lb dried cannellini beans
4 bay leaves, preferably fresh
2 tablespoons extra-virgin olive oil
½ teaspoon coarse sea salt or ½ teaspoon kosher salt

Sausages:

4 tablespoons extra-virgin olive oil, plus more for finishing
¾ cup bacon, chopped in ½-inch pieces (about 3 thick-cut strips)
6 sweet Italian sausages, in casings (about 1 ½ lb.)
1 small onion, chopped (about 1 cup)
2 bay leaves, preferably fresh
3 tablespoons tomato paste
2 tablespoons red wine vinegar
2 cups hot water
3 cups canned Italian plum tomatoes, crushed by hand (preferably San Marzano, 28 oz. can)
1 teaspoon coarse sea salt or 1 teaspoon kosher salt
Freshly ground black pepper
Polenta, freshly cooked and soft

Equipment Needed

Large bowl
4-quart saucepan
Colander
Wide saucepan or Dutch oven
Measuring cups and spoons
Wooden spoon or spatula
Large serving spoon
Warm wide pasta bowls

Instructions

Begin by rinsing the beans thoroughly. Place them in a large bowl and soak them in plenty of cold water for at least 8 hours, or preferably overnight. This helps to rehydrate the beans and reduce cooking time.
The next day, drain the soaked beans in a colander. Transfer the drained beans to a 4-quart saucepan. Cover the beans with fresh, cold water, ensuring the water level is at least an inch above the beans. Add the 4 bay leaves and 2 tablespoons of olive oil to the saucepan.
Bring the bean mixture to a boil over medium-high heat. Once boiling, partially cover the pot with a lid. Adjust the heat to maintain a gentle, bubbling simmer.
Simmer the beans for approximately 40 minutes, or until they are almost tender but still slightly undercooked. The exact cooking time will depend on the freshness and variety of the beans.
Once the beans are nearly tender, remove the saucepan from the heat. Drain the beans through a colander, discarding the cooking water.
Return the drained beans to the saucepan and stir in ½ teaspoon of salt. Allow the beans to cool slightly. Once cooled sufficiently, remove and discard the bay leaves.
While the beans are cooling, prepare the sausage and sauce. Add 4 tablespoons of olive oil to a wide saucepan or Dutch oven. Scatter the chopped bacon pieces into the oil. Set the saucepan over medium-high heat.
Cook the bacon, stirring occasionally, until it starts to render its fat and become crispy. This step adds a delicious smoky flavor to the sauce.
Add the sweet Italian sausages to the saucepan with the bacon. Let them sizzle and begin to brown on all sides. This will take several minutes. Use tongs to turn the sausages frequently to ensure even browning.
Add the chopped onion and the 2 bay leaves to the saucepan. Stir the onions around the pan bottom, while continuing to roll the sausages so they color evenly.
Cook the mixture for several minutes, allowing the onions and meat to caramelize slightly. This process develops a rich, complex flavor.
Clear a space on the pan bottom and drop in the tomato paste. Stir the tomato paste in the clear spot for about a minute, until it begins to sizzle. This step intensifies the flavor of the tomato paste.
Spread the tomato paste all around the pan, stirring and tumbling the sausages so they are coated in the paste.
Pour the red wine vinegar into a clear space in the pan. Let it sizzle and evaporate for a few minutes, then stir and tumble everything again. The vinegar adds a touch of acidity that balances the richness of the dish.
Pour 1 cup of hot water into the saucepan, increase the heat, and deglaze the pan, scraping up any browned bits from the bottom as the water bubbles. These browned bits, known as fond, are packed with flavor.
Pour in the crushed tomatoes and stir well to combine all the ingredients.
Rinse the tomato containers with a second cup of water and pour that into the saucepan as well. This ensures you get every last bit of tomato flavor.
Season with ½ teaspoon of salt and stir everything together. Bring the mixture to a boil.
Reduce the heat to maintain a gentle, bubbling simmer. Cook the tomato sauce for about 10 minutes.
Add the cooked cannellini beans to the saucepan with the tomato sauce. Stir in the beans while the sauce returns to a boil.
Stir in the remaining water, if needed, so the sauce is loose and nearly covers the sausages and beans.
Cook at a gentle boil, stirring occasionally, until the beans are tender and the sauce has nicely thickened, for 10 minutes or more. If the beans need longer cooking, add more water as needed. If the sauce seems too loose, reduce it quickly over high heat until it reaches the desired consistency.
Turn off the heat and adjust the seasonings with salt and pepper to taste.
Cover the pan to keep the beans warm until the polenta is ready to serve.
Assemble individual portions in warm wide pasta bowls. First, dip a large spoon in water, and with it, scoop up polenta and mound it in each bowl. The water helps prevent the polenta from sticking to the spoon.
Spoon over a generous helping of beans in sauce and lay a sausage on top of the polenta.
Drizzle with extra-virgin olive oil, grind on more black pepper, and serve immediately.

Expert Tips & Tricks

For an even richer flavor, brown the sausages in a separate pan before adding them to the bean mixture.
If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
To save time, you can use canned cannellini beans. Be sure to rinse them thoroughly before adding them to the sauce.
The polenta can be made ahead of time and reheated before serving.

Serving & Storage Suggestions

Serve this hearty dish hot, garnished with a drizzle of extra-virgin olive oil and freshly ground black pepper. A sprinkle of grated Parmesan cheese would also be a welcome addition. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	684.7 kcal	N/A
Calories from Fat	333 g	49%
Total Fat	37 g	56%
Saturated Fat	9.9 g	49%
Cholesterol	47.3 mg	15%
Sodium	1671.5 mg	69%
Total Carbohydrate	55.2 g	18%
Dietary Fiber	20.5 g	82%
Sugars	6.2 g	N/A
Protein	35 g	69%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian: Substitute the sausage with vegetarian sausage or additional vegetables like mushrooms or zucchini.
Spicy: Add a pinch of red pepper flakes or a chopped chili pepper to the sauce for a spicy kick.
Different Beans: Experiment with other types of beans, such as borlotti beans or Great Northern beans.
Herbaceous: Add fresh herbs like rosemary or thyme to the sauce for a more aromatic flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned beans instead of dried beans?
A: Yes, you can substitute canned cannellini beans. Use about 6 cups of canned beans, rinsed and drained. Add them to the sauce in step 20.

Q: How can I make this dish spicier?
A: You can add a pinch of red pepper flakes or a chopped chili pepper to the sauce while it’s simmering for a spicy kick.

Q: Can I make this ahead of time?
A: Yes, this dish can be made ahead of time. The flavors actually meld together even more when it sits overnight. Store in the refrigerator and reheat before serving.

Q: What kind of polenta should I use?
A: Use your favorite type of polenta, whether it’s instant, quick-cooking, or stone-ground. Follow the package instructions for cooking.

Q: Can I freeze this dish?
A: Yes, this dish freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Beans and Sausage with Polenta is more than just a meal; it’s an experience. It’s a chance to slow down, savor the simple pleasures of life, and connect with the traditions of Italian cooking. Don’t be afraid to experiment with the recipe and make it your own. Share it with loved ones and create memories that will last a lifetime. Buon appetito!

Beans and Sausage With Polenta (Lidia Bastianich) Recipe