- 1 medium-sized onion, peeled, cut in half, and sliced
- 1 garlic clove, crushed
- 1/2 pound fresh Italian sausage
- 1/2 pound regular or reduced-fat fully cooked smoked sausage, sliced diagonally into 1/2-inch slices
- 1 (16-ounce) can cannellini beans, rinsed and drained
- 1 (16-ounce) can chick peas, rinsed and drained
- 1 (14-1/2-ounce) can stewed tomatoes, undrained
- 2 tablespoons dry white wine (optional)
- 2 teaspoons brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Minced fresh parsley or sliced scallions for garnish (optional)
- In a large saucepan that has been coated with nonstick cooking spray, cook the onion and garlic over medium heat for 2 to 3 minutes, just until the onion is softened.
- Remove the Italian sausage from the casing and add to the saucepan. Cook and stir for 3 minutes. Add the sliced smoked sausage and cook for 3 to 5 minutes, or until the Italian sausage is cooked through and no pink remains.
- Pour off the drippings then stir in the remaining ingredients except the parsley. Mix gently then cover and reduce the heat to low. Simmer for 5 minutes.
- Uncover and cook over medium-low heat for 5 to 10 minutes to blend the flavors. Garnish with the parsley or scallions, if desired, and serve.
TIP: Get out the rice or noodles to serve with this, 'cause they'll soak up the sauce, and that's the best part!
