White Beans with Tomato and Sausage

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  Olive oil(15g)

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

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  Italian Pork Sausage(227g)
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  Yellow Onion
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  Garlic(120g)
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  Tomato, Canned, Crushed(794g)
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  Basil, Fresh(3g)
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  Oregano, Dried(3g)
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  Red pepper flakes
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  Freshly cracked black pepper ($0.03)
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  Beans, Great Northern, Canned, Drained(425g)
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  Spinach(113g)
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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. 2Return the sliced sausage to the pot and cook over medium-high heat for 3–4 minutes, stirring occasionally, until fully browned and firm to the touch. Add the diced onion and minced garlic, then sauté for 4–5 minutes over medium heat, 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. 4Drain the Great Northern beans in a colander, rinse under cool water, and add them to the pot along with the fresh spinach; stir to combine.
5. 5Bring the mixture to a gentle simmer over medium-high heat and cook for 8–10 minutes, stirring occasionally, until the spinach is fully wilted, the beans are heated through, and the sauce has thickened slightly.
6. 6Taste the mixture and add salt and freshly cracked black pepper as needed; if a thicker consistency is desired, continue simmering for another 2–3 minutes.
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.