Grilled Bean and Sausage Dip Tuscan Recipe - ReCiPes
Photos - Sandra Lee

Recipe author – (Sandra Lee) – television chef, TV presenter, culinary writer

Stock Foto Bean dip and grilled sausages in Tuscan style

A very simple way to cook an Italian-style dish quickly and tasty. Suitable for hiking or lunch in the backyard. Italian sausages are grilled and served with a side dish of Tuscan beans, a mixture of red and white canned beans with tomatoes and fresh basil in a fragrant dressing. From the remains of Tuscan beans and dressing, you can prepare a delicious three-layer dip, which will also be a good treat for your home party: lemon cream cheese, bean puree and the same Tuscan bean are laid in layers in a bowl, and everything is served with crispy pita chips to scoop up the dip.


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Time: 35 minutes
Complexity: easy
Servings: 4

Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Sausages and Tuscan Beans

  • 450 gr hot Italian sausages or a pack of 6 pcs.
  • 1/4 Art. olive oil
  • 2 tbsp. l red wine vinegar
  • 1 tsp chopped garlic
  • 1 tsp italian seasoning
  • 1 can (400 gr.) Canned chopped tomatoes, drain the juice in a separate container
  • 1 can (425 gr.) Canned cannellini beans, rinse
  • 1 can (425 g) canned red beans, rinse
  • 2 tbsp. l torn fresh basil

Three-layer bean dip

  • 3 pits with pockets, each cut into 8 wedges
  • 1 pack (220 gr.) Softened cream cheese cream
  • Zest of half a lemon
  • 1 can (425 g) canned red beans, rinse
  • 3 tbsp. l dressings left over from a recipe for fried sausages with Tuscan beans, recipe see above
  • 1 tbsp. Tuscan beans left over from a recipe for fried sausages with Tuscan beans, recipe see above
  • Diced half medium red onion
  • Salsa

Recipe preparation:

  1. Preheat the grill to medium heat.

    Put the sausages on the grill and fry until tender, 20-25 minutes, turning every 4-5 minutes.

  2. In a large bowl, combine olive oil, red wine vinegar, garlic, Italian seasoning, delayed tomato juice, salt and pepper. Set aside 3 tbsp. l dressings for a three-layer dip of beans. Add the beans, diced tomatoes and basil and mix to coat. Set aside 1 tbsp. bean mixture for a three-layer dip of beans. Serve the remaining beans with grilled sausages.
  3. Three-layer bean dip.

    Preheat the oven to 175 ° C.

    Put the pita slices on a baking sheet. Bake in the oven until golden brown, about 10 minutes. Allow to cool completely.

    In a small bowl, mix cream cheese with lemon zest and mix until smooth. Put the cheese mixture on the bottom of the dip bowl.

  4. In a bowl of a food processor, mix red beans, delayed dressing and a generous pinch of salt and black pepper. Beat until smooth. If the mixture is too thick, add a few tablespoons of water. Put the bean puree on the cheese mixture.
  5. Mix the deferred Tuscan beans with red onion and lay on top of the bean puree. Sprinkle salsa on top. Serve with crunchy pita chips.


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