Italian-Style Kidney Beans and Sausages

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.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 small sweet onion, cut into thin rings, separated
  • 3 cloves garlic, sliced
  • ½ cup chopped Italian flat-leaf parsley
  • Salt and pepper
  • ½ teaspoon crushed red pepper flakes
  • 6 fresh basil leaves, cut in half
  • 1 13-ounce can organic red kidney beans, drained, rinsed, and drained again
  • 5 soy Italian sausages, cut into thick slices

Method

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 through. Taste for seasonings.