This recipe is inspired by one I tested earlier for Robyn Webb.
Ingredients: Italian turkey sausages, a large can of diced tomatoes, 2 cans of white beans drained and rinsed and drained again, one onion sliced, 3 garlic cloves thinly sliced, a bit of oil, a few teaspoons of dried oregano, salt & pepper.
Directions:Brown the sausages, add a bit of oil, onions and garlic. Cook until the onions have picked up a bit of color. I had a little bit of white wine left and added it to the pan.
When the wine bubbles up, add cubed tomatoes and their juices, 2 cans of beans, oregano, salt and pepper. I had some salsa and added it to the pan. Bring to a boil, lower the heat, cover partially and cook for at least 30 minutes.
Meanwhile, peel sweet potatoes, cut in half lengthwise, drizzle with olive oil, add a few dashes of oregano, salt & pepper. Form aluminum into an envelop and bake for about 30 minutes at 425.
Finished potatoes: look at the steam! (open aluminum carefully)
When the wine bubbles up, add cubed tomatoes and their juices, 2 cans of beans, oregano, salt and pepper. I had some salsa and added it to the pan. Bring to a boil, lower the heat, cover partially and cook for at least 30 minutes.
Meanwhile, peel sweet potatoes, cut in half lengthwise, drizzle with olive oil, add a few dashes of oregano, salt & pepper. Form aluminum into an envelop and bake for about 30 minutes at 425.
Finished potatoes: look at the steam! (open aluminum carefully)
The final dish!
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