Sausage and Bean Tapas

It was tapas night at the Todd’s. Friends, small plates, headache wine, and one pastry to split from Heidelburg. What could be better?

This dish was hearty, subtle, and flavored with garlic, rosemary and tomatoes.

Yields: A tapas serving for 4

1 spicy chicken sausage, removed from casing
1/2 can red kidney beans (white cannellini beans would be better)
1/4 yellow onion, diced
3 cloves garlic, coarsely chopped
1 tomato, or 1 can diced tomatoes
olive oil
salt and pepper
1 t. fresh rosemary, chopped
1 cup spinach, chopped (optional) adds good health, but not a lot of flavor

In a small saucepan, brown and break up the sausage. Add onions and spinach. Cook for about 5 minutes or until onions are tender. Add garlic; heat for 1 minute. Add tomatoes, beans, and remaining ingredients. Simmer for 15 minutes.


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