Rosemary Sausage + Beans

Ingredients:

• 4 tbsp of olive oil

• 1 lb of fresh sweet Italian sausage; removed from casing

• 1 large yellow onion; thinly sliced

• 6 cloves of garlic; thinly sliced

• 2 tsp of fresh rosemary; chopped up

• 1/4 tsp chili flakes

• 2 (15 oz.) cans of cannellini beans; drained

• 1 (28 oz.) can of whole peeled tomatoes; with the tomatoes hand crushed or cut up with scissors

• 1/2 cup of water

• 1 tsp of salt

• 1/2 tsp of ground pepper

• 1 tsp of chicken consommé powder

• 1/4 cup of grated parmesan

• 1 lemon; zested

In a cast iron skillet, heat up 1 tbsp of olive oil and add in your sausage meat. Cook your sausage meat until it is brown, crispy and crumbly (you will need to break up the links with wooden spoon). Cook for about 10 minutes. Remove the sausage meat from the pan and put it on a plate for later.

Add in your sliced onions an cook down on a lower heat until slightly browned and glossy. Cook for about 7 minutes and remove from the heat and add it to your plate with the sausage.

Add in your remaining 3 tbsp of olive oil and add in your garlic, rosemary and the chili flakes and cook it off until it is all fragrant and the garlic is slightly crispy.

Add in your beans and your tomatoes and mix everything together. Pour in your water and add back in your sausage and onions.

Season everything with salt, pepper, and chicken consommé powder. Bring the pan to a slight simmer and let simmer for about 15 minutes.

Top with parmesan cheese and let simmer until you are ready to eat. Sprinkle the lemon zest over the top and serve warm with crusty bread.