White beans with tomato and sausage

Fennel infuses the pork with licorice flavor.

Using leftover liquid from the white beans is the secret to getting the perfect texture, says New York City-based chef Nick Anderer.

Serves 2 to 3

Also in this series: White Beans and Rapini Toast and Baby Arugula Salad

Photography by Peter Garritano


4 cups cooked Tuscan-style white beans, in their liquid
2 tablespoons olive oil, plus additional
8 ounces pork-fennel Italian sausage, casing removed
1 small carrot, diced
1 celery stalk, diced
1 small red onion, diced
½ teaspoon chili flakes
1 clove garlic, smashed
1 cup pureed tomatoes or tomato sauce
2 tablespoons Italian parsley, chopped



Strain the beans from their liquid, reserving ½ cup.  


In a sauté pan, heat the olive oil and sear the sausage. Crumble it in the pan with a spoon as it cooks. Once brown, add the carrot, celery, onion, chili flakes, and garlic and sauté for two minutes. Add the tomato puree and beans, then bring the mixture to a simmer for five minutes.


Season with salt and pepper to taste and add extra bean liquid until desired consistency is achieved.



Garnish with chopped parsley and a drizzle of olive oil.