Although this is simply a dinner based on leftover beans, I can’t tell you how exquisite it was! My Tuscan Beans are so versatile and just keep tasting better every day. Tonight, I’ve decided to use up the last of them up by combining them with cooked farro. This is a wonderfully nutty and healthy combination–loaded with fiber, vitamins and minerals.
My neighbor Beppi, just coming down off a weeklong celebration of his 90th birthday, had a freezer full of luganiga sausage, so when I told him I was making beans, he suggested some luganiga to go with them. Unlike in past recipes, where I’ve boiled the sausage before sauteing it, Beppi suggested I simply saute it in a covered skillet on medium heat until cooked through (about 15 minutes). It made a deliciously brown but moist and luscious main course.
This was the perfect bitter and spicy accompaniment to the richness of the sausage and beans.