- 1 pound borlotti beans, soaked overnight, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, chopped
- 2 tablespoons chopped parsley
- 1/2 pound pork sausage
- Salt and pepper
Boil the beans in water for 45 minutes. Drain the beans and set aside.
In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the garlic and parsley and cook, stirring, for 5 minutes. Add the sausage and increase heat to high, browning the sausage on all sides. Season with salt and pepper, add beans and cook 10 more minutes, until well amalgamated. Season with salt and pepper and serve with pheasant, as a side dish.