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Beans with Dandelion Greens, Roasted Tomatoes and Italian Sausage

The constant struggle for something quick and good for dinner led me to this dish, inspired by a visit from pal Judy Wits-Francini and her Tuscan beans. Ranchogordo-sausage-beans 1 1/2 cups cooked Rebosero or Mayocoba beans 1/2 cup of the bean cooking liquid or chicken stock 1/2 onion, chopped fine 2 cloves garlic, minced 1 tablespoon olive oil 4 leaves sage, minced fine 1/2 bunch dandelion greens, roughly chopped 1/2 cup Italian sausage, broken up into small bits 1/2 cup roasted tomatoes, canned In a large pan, saute the sausage, onion and garlic in the olilve oil. Keep breaking up the sausage pieces so that they are very small. When cooked through, add the tomotoes and bean cooking liquid. Cook until the tomatoes are warmed through and add the beans, sage and dandelions. Continue to cook until simmering. Drizzle a little olive oil over the dish before serving. Serves two as an entree and 4 as a side dish. Real Tuscan beans would be white, like our runner Cannellini or smaller, and I'm sure most Tuscan housewives would not take a short cut with the canned tomatoes, but I was hungry so try not to judge me. Please. This was delicious and there wasn't a taste left!

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