19.5ouncesTurkey Italian Sausages, casings removed
1/2large red onion, chopped
2cupsgrape or cherry tomatoes
1can (15.8 oz) white beans, rinsed and drained (I like to use reduced sodium great northern)
1/4cupminced fresh parsley
Sprinkle of red pepper flakes, to taste
In a large skillet (a deep one is best) with a lid, heat oil over medium-high heat. Add sausage and onion and cook, breaking up sausage until about halfway cooked, about 5 minutes.
Add tomatoes, beans, raisins, and chicken broth and cover and continue to cook, stirring occasionally, until tomatoes are burst and sausage is cooked through. (You can help the tomatoes along by squishing them against the side of the pan or puncturing them with a sharp knife, but be careful because the juice can spray and it will be hot!)
Remove from heat and squeeze in lemon juice and stir in parsley. Add red pepper flakes if desired.