Everyone had been told to batten down the hatches, so we did. Buying a whopping two days worth of dinners and lunches at once. Persephone is a daily grocery shopper. It is somewhat a product of my Europhile nature, as well as, and perhaps more importantly, a morning activity with Cherub. The life of a SAHG (stay at home goddess) is nothing, if not glamorous. Besides, who knows what I will want to cook for dinner? I just can’t muster a week’s menu. I applaud those who can, but… Oh! Excuse me, this was a major digression. Perhaps it’s the lack of adult conversation as well. Ahem. Moving on.
There are few things that seem to go better together with a fennel spiced sausage than some simple creamy white beans. Not the kind from a can; the kind that take a couple of hours on very low heat, simmering with olive oil, garlic, carrots, bay, thyme. Polenta comes in a very close second for me. Those beans, paired with sausages braised with onions and served on top of a bit of cabbage with fried capers, make for a bowl of sustenance good enough to fend off any nasty old ice storm. And the leftovers are perfect for tea the next day.
White Beans with Italian Sausages and Cabbage, serves three, with leftovers
For the beans:
1 16 oz bag of dried white beans, (Cannellini or Great Northern)
1 slice of bacon, finely chopped
