This creamy white bean and vausage simmers up into a delicious and healthy meat free dish with a rustic Italian feel to it.
Vausages are vegan sausages. If you are new to a plant based life, are a sometimes vegetarian, or have a family that pretends to gag when you mention it is a meat-free night, vausages are a great compromise.
Today’s plant based meats are so realistic they can fool even the most die-hard carnivores. They look like the real deal, hold their shape, and cook up with a satisfying sizzle.
You can use any plant based sausage of your choice. I used Beyond Sausage, Sweet Italian Style for this recipe.
Have you ever forgotten to soak your beans? Take a deep breath, it is okay. Your pressure cooker is going to save the dish! I use my pressure cooker all the time to save time. I am going to forego the bean soaking process and pop them in the pressure cooker instead.
Creamy White Beans & Vausages
- Pressure Cooker
- 16 ounces dried northern beans
- 8 cups water
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- 1/4 tsp freshly cracked black pepper
- 2 to 3 cloves peeled garlic optional
- 1 bay leaf optional
- 14 ounces plant-based sausage links
- 1½ cups vegetable stock
- 1/2 cup parmesan plus extra for serving
- 1 tablespoon Italian seasoning
- Place the beans in a pressure cooker pot. Add the water, 1 tablespoon olive oil, salt, pepper, garlic, and bay leaf. Secure the pressure cooker lid and close the pressure regulator valve. Cook the beans on high for 25 to 30 minutes. Once cooking is complete, let the pressure release naturally on its own.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the sausages 2 – 3 minutes on each side, or until browned. Transfer the sausage to a plate and keep warm.
- Add 2/3 of the beans and 1 cup of vegetable stock to the skillet; bring to a simmer over medium heat.
- In a medium bowl, smash the remaining beans with a fork until a thick paste is formed. Add the smashed beans and Italian seasoning to the skillet and stir to combine. Simmer until the liquid is reduced slightly, about 5 – 6 minutes.
- Stir the parmesan into the beans. Add remaining stock a little at a time if you need more creaminess. Adjust seasoning to taste.
- Slice the sausages and stir into the beans.
- Garnish with fresh parsley and serve immediately.