So, March decided to come in like a lion…and go out out like one too!  It is a blustery day here in the North East, a cold, blustery day and, though the calender swears it is, it really does not feel anything like Spring!  Though my mind has been wandering to more warm weather food as I prepare to put together my Spring/Summer catering menu and begin planning  the Summer garden, today has brought me back to the heart of winter cooking.  This weather is made for a hot fire and a warm meal, like a slow cooked stew, a  hearty soup or these White Beans w/ Winter Herbs, Sausage and Onions.  Served with a great salad or side of cooked greens, you have a wonderfully satisfying dinner to get you through Winter’s last blast!

White Beans w/ Winter Herbs, Sausage and Onions

2 cups White Beans or 4 cups canned (Cannellini work great!), soaked overnight and drainedWater to cover
1 bay leaf
2 large Garlic cloves, minced
1-2 Tablespoons fresh herbs, chopped (Thyme, Rosemary, Sage, Marjoram, Parsley…whatever you like, but mix them)
3 Tablespoons Extra Virgin Olive Oil
4 Italian Sausages, cooked and sliced
1 large Onion, halved the long way and sliced thinly
Sea Salt
Fresh Pepper

In a large pot, cover the soaked beans with about 3 inches of fresh water.  Add the bay leaf and bring to a boil over high heat.  Lower heat to a simmer and cook until the beans are soft, checking occasionally to be sure there is enough water.

While the beans are cooking, heat 1 tablespoon of the olive oil in a heavy bottomed sautee pan over medium heat.  Add the sliced onions and about 1/2 teaspoon sea salt to the hot oil and sautee until the onions are soft and a bit browned.  Add the sliced sausages to the pan and toss with the onions to heat through and brown slightly, stirring to keep everything from sticking.

When the beans are done and still a bit soupy, add the fresh herbs, garlic and 2 tablespoons olive oil.  Stir to combine and season with sea salt and fresh pepper to taste.

Serve beans on a platter or individual plates, top with the sausage-onion mixture and another drizzle of good olive oil and serve!