Friday, February 25, 2005

Dinner recipe

Well, this made me feel better!

3 Italian sausages (we use the lower-fat turkey kind)
1 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 medium green bell pepper, sliced thin
14-oz. can diced tomatoes, with liquid
14-oz. can Great Northern or cannelini beans, partly drained
1/4 tsp. fennel seed, chopped
1/4 tsp. red pepper flakes
1 to 2 tsp. red wine vinegar, to taste

Preheat the broiler. Prick the sausages with a fork and place them on a foil-lined broiler pan. Broil, turning once, until sausages are well browned and cooked through. Cut each sausage into about four pieces. Set aside.
Heat the olive oil in a large skillet and add the onion, garlic, and green pepper. Saute until crisp-tender, about 5 minutes.
Add the tomatoes and their juice to the pan. Cook over medium-high heat, stirring occasionally, until liquid is somewhat reduced.
Stir in the remaining ingredients, including the sausages. Bring back to a quick simmer, stirring, then slap a lid on the skillet and reduce the heat to low. The dish is done when the flavors are combined and the vegetables are soft.