Italian-Style Kidney Beans and Sausages

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

You can serve this easy-to-prepare, fiber- and protein-rich entree with a simple salad of organic arugula tossed with good olive oil and fresh lemon juice for a wonderful supper.


  • 3 tablespoons extra-virgin olive oil
  • 1 small sweet onion, cut into thin rings, separated
  • 3 cloves


Heat the oil in a large, deep skillet over medium heat. Add the onion, garlic, parsley, salt and pepper, the red pepper flakes, and basil leaves. Cover and cook for about 10 minutes, stirring occasionally, until the onions are softened and golden. Add the kidney beans and the sausages. Stir well to combine. Cover and cook for about 5 minutes, stirring occasionally, until the beans are heated th