Radicchio and White Beans with Sausage is a hearty Italian-inspired dish that balances the bitterness of radicchio with the creaminess of cannellini beans and the savory richness of sausage. It’s simple to prepare and makes a satisfying dinner.
Ingredients
- Radicchio – 1 head, cut into wedges
- Italian sausage – 4 links (about 400g), preferably fennel-scented pork sausage
- Cannellini beans – 2 cups cooked (or 1 can, drained and rinsed)
- Olive oil or butter – 2 tbsp
- Garlic – 2 cloves, minced
- Onion – 1 medium, finely chopped
- Chicken or vegetable broth – 1 cup
- Salt and pepper – to taste
- Fresh parsley – 2 tbsp, chopped
Instructions
- Prepare the Radicchio Cut radicchio into wedges. Heat a skillet with 1 tbsp oil or butter. Sear radicchio wedges for 2–3 minutes per side until slightly charred and softened. Remove and set aside.
- Cook the Sausage In the same skillet, add sausage links. Cook over medium heat until browned on all sides and cooked through (about 10–12 minutes). Slice into thick rounds.
- Build the Base Add onion and garlic to the skillet. Sauté until fragrant and translucent (3–4 minutes). Deglaze with broth, scraping up browned bits.
- Add Beans Stir in cannellini beans. Simmer for 5 minutes until warmed and creamy. Season with salt and pepper.
- Combine and Serve Return sausage slices and radicchio wedges to the pan. Toss gently to coat in the broth and bean mixture. Cook for 2–3 minutes until flavors meld. Garnish with fresh parsley.
Serving Suggestions
- Serve with crusty bread to soak up the sauce.
- Pair with a light salad to balance the richness.
- A glass of Italian red wine (like Chianti) complements the dish beautifully.
Tips
- You can substitute smoked sausage for deeper flavor.
- If radicchio is too bitter for your taste, roast it longer or add a splash of balsamic vinegar.
- Use giant white beans (like butter beans) for extra creaminess.
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