Sausage and beans make a hearty winter meal If you don’t have fresh tomatoes on hand, use a drained 14-ounce can of diced tomatoes instead. If you don’t have flageolets, other beans to try include Great Northern and cannellini beans. To make this a lower-fat dinner, use turkey or chicken sausage instead of pork. Health food stores typically have many types of sausages available at the meat counter. Experiment with flavors such as applewood-smoked sausage, habañero chile, or spicy Italian.

　　

Ingredients

serves 2

　　Olive oil spray

　　1/2 onion, halved and thinly sliced

　　3 garlic cloves, chopped

　　One 14-ounce can flageolets, Great Northern beans, or cannellini beans

　　1 teaspoon dried thyme, or 1 tablespoon chopped fresh

　　1/2 teaspoon celery seeds

　　Sea salt and freshly ground black pepper

　　2 or 3 large sausage links (1/2 to 3/4 pound)

　　1 small zucchini, thinly sliced

　　3 medium tomatoes, chopped

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Scatter the onion and garlic in the pot.

　　

Step 4

Drain and rinse the beans and add to the pot, making a smooth layer. Sprinkle with the thyme and celery seeds and season with salt and pepper.

　　

Step 5

Place the sausage on the beans. Toss in the zucchini, top with the tomatoes, and again, season with salt and pepper.

　　

Step 6

Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 7

Calories: 373

　　

Step 8

Protein: 24g

　　

Step 9

Carbohydrates: 29g

　　

Step 10

Fat: 19g

　　

Step 11

Cholesterol: 40g

　　

Step 12

Sodium: 875mg

　　

Step 13

Fiber: 9g

　　Glorious One-Pot Meals