White Beans with Tomato and Sausage

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Italian Pork Sausage(202g)
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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  28 oz Tomato, Canned, Crushed
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  0.5 tsp Basil, Fresh
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  0.5 tsp Oregano, Dried
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  1 Red pepper flakes
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  Freshly cracked black pepper ($0.03)
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  30 oz Beans, Great Northern, Canned, Drained
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  4 oz Spinach
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  Salt to taste ($0.02)

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat for 1 minute, then add the Italian pork sausage and cook for 5–7 minutes, turning occasionally, until golden brown on all sides. Transfer the sausage to a cutting board, slice into rounds, and set aside.
2. 2Add the diced onion and minced garlic to the same pot and sauté over medium heat for 4–5 minutes, stirring often, until the onion becomes soft and translucent and the garlic is fragrant.
3. 3Add the crushed tomatoes, dried oregano, fresh basil, and red pepper flakes to the pot; stir well to combine and scrape up any browned bits from the bottom with a wooden spoon.
4. 4Return the sliced sausage to the pot, then drain and rinse the Great Northern beans in a colander and add them to the pot; stir to combine.
5. 5Bring the mixture to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
6. 6Add the fresh spinach and stir until fully wilted, about 2–3 minutes. Taste the mixture and add salt and freshly cracked black pepper as needed.
7. 7Divide the warm sausage and bean mixture evenly into 4 airtight containers while still hot, leaving ½ inch of headspace, then seal and refrigerate for up to 4 days.