Navy Beans with Italian Sausages

Navy Beans with Italian Sausages


1 pound [454 g] navy beans*
6 cups [1.5 L] water
2 tablespoons [30 mL] olive oil
1 1/2 pounds [680 g] Italian sausages
2 cloves garlic, crushed
2 medium onions, finely chopped
2 sweet green peppers, membranes removed and seeded, finely chopped
1 [14-ounce / 398-mL] can tomatoes
1 teaspoon [5 mL] sage
1 tablespoon [15 mL] tomato paste
2 teaspoons [10 g] sugar
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] ground gray pepper



*Leave navy beans to soak in cold water overnight.
On the next day, drain then transfer beans into a large casserole.
Pour in 5 cups [1.25 L] of the water.
Stirring from time to time, bring to a boil over high heat.
Lower heat and leave beans to simmer slowly for 45 minutes, until just softened.
Drain and reserve.
Into a large heavy casserole, heat olive oil over medium-low heat until hot.
Brown Italian sausages in hot oil for approximately 6 to 8 minutes turniing often, until just golden and a little of the fat melted.
Transfer sausages onto a plate; keep warm.
Reserving only 2 tablespoons of melted fat in the casserole, throw away excess melted fat.
Higher heat and soften together crushed garlic and chopped onions and sweet green peppers for 5 to 7 minutes stirring every once in a whilte, until onions are translucent yet not colored.
Stir in tomatoes with juice, and remaining 1 cup [250 mL] water.
Bring to a boil, stirring.
Slightly lower heat and leave to simmer for 3 minutes more.
Stir in sage, tomato paste, sugar, salt and pepper.
Mix in reserved drained navy beans and warm Italian sausages.
Lower heat, cover and leave to simmer slowly for approximately 1 hour more, stirring from time to time, until sausages are well-done and almost all of the liquid evaporated.
Remove from heat.
Serve immediately, or leave to cool completely, refrigerate and reheat mixture on the next day just before serving.