Marcella Beans with Sausage and Beet Tops
  • 1 bag dried Rancho Gordo Marcella Beans
  • ½ onion, finely diced
  • 1 bunch of beet greens, rinsed and cut out the rib and then crosswise into 1” strips
  • 1 pound of Italian sausage (out of casing)
  • olive oil
  • pepper
  • salt
  1. Prepare the beans according to the package directions. Be careful not to overcook, since these beans have such a lovely texture.
  2. Heat a few tablespoons of olive oil in a sauté pan. Sauté beet greens until very soft and the pan is almost dry. Remove from the pan and set aside. Add the onions and saute until translucent. When the onions begin to soften, add the sausage and crumble it as you cook.
  3. When the sausage is cooked through, add the beans and wilted beet greens to the saute pan, lower the heat, and stir gently until the beans are all warmed through. Drizzle with fresh olive oil and finish with salt and pepper to taste.
You can substitute Cannellini beans for Marcella beans .
Recipe by The Taste Edit at