Maple Balsamic Beans and Sausage

Cooking Time: 45m    Servings: 8-10

Products needed:

Harissa Infused Olive Oil


  • 8 oz water
  • 12 oz bottle beer of dark beer (porter or stout)
  • 1 lb sweet Italian sausage links, poked a few times with a fork
  • 2 tablespoons Olive Scene Harissa Olive Oil
  • 1 large yellow onion, halved crosswise and sliced
  • ½ teaspoon Seasonello (available at The Olive Scene)
  • 1 15-oz can cannellini beans, drained and rinsed
  • 1 15-oz can red kidney beans, drained and rinsed
  • 1 15-oz can baked beans
  • ¼ cup Olive Scene Vermont Maple Balsamic Vinegar
  • 1 tablespoon coarse Dijon mustard
  • 1 tablespoon piccalilli relish
  • ½ teaspoon black pepper, freshly ground


  1. In a 5-quart pot, bring water to a boil.
  2. Add beer and sausage and return to a boil.
  3. Immediately lower heat to medium or medium low.
  4. Turn heat down if the beer begins to foam.
  5. Cook, uncovered, for 10 minutes.
  6. Drain and set aside sausage until cool enough to handle.
  7. Slice in half lengthwise, then in 1⁄2 inch pieces.
  8. In the same pot, over medium heat, warm 2 tablespoons olive oil, add onions and Seasonello.
  9. Sauté onions until softening and beginning to color, about 5 minutes. 
  10. Add sausage and continue cooking until onions and sausage begin to caramelize, 8-10 minutes.
  11. Add the beans, balsamic, mustard, relish, pepper and stir.
  12. Bring to a boil and immediately reduce heat to simmer, covered, for 10 minutes.
  13. Serve.