This Italian recipe can be made with the homonymous sausage although in Latin America and Spain it will be easier for you to find the typical Argentine Creole sausage so popular for making roasts and barbecues. In Germany you can use brühwurst, in England the Cumberland sausage and in USA no problem to find the italian one. If you find it too strong use some kind of thick pork sausage of your taste.
I have used cooked beans to make a quick dish in just 15 minutes, but if you want you can use dried beans - evidently soaked previously - although cooking times will be significantly longer (just over 1 hour depending on the type of legume).
INGREDIENTS (4 people):
800 grams (1.76 pounds) of cooked white beans
4 Italian sausages or Creole sausages or Brühwurst etc..
Half a cup of tomato puree
2 cups of white wine (not too dry)
4 fresh sage leaves
Salt
Pepper
Extra virgin olive oil
In a casserole with a jet of olive oil we cook the sausages over low heat for about 10 minutes.
After the time we add the beans and the two glasses of white wine. Add the sage leaves and let cook for another 5 minutes with the casserole uncovered. Salt and pepper to taste and ready to serve.