Rachel Roddy’s recipe for beans with greens and sausages | A kitchen in Rome

Food writer Rachel Roddy has shared a comforting recipe for beans with greens and sausages in Rome, inspired by a satisfying meal at Dal Cordaro trattoria behind Porta Portese, a 17th-century city gate. The rustic dish combines beans in a rich tomato sauce with poached sausages and wilted greens, offering both practical benefits and culinary satisfaction. Roddy highlights the numerous advantages of preparing beans from dried rather than tinned, including reduced packaging, cost savings (a 500g bag of dried beans costing £2.50 yields 1.5kg cooked beans), the flavorful cooking water, and the satisfaction of proper preparation. While acknowledging the convenience of tinned beans, she humorously recounts the challenges of dealing with problematic ring-pulls that can turn opening a tin into an unexpected kitchen puzzle. The recipe itself emerged from Roddy's experience at Dal Cordaro, where she enjoyed a plate of beans in an orange-tinted tomato sauce with poached sausages and greens that left a lasting impression. This versatile dish, which Roddy notes shares some comforting qualities with baked beans, can be adapted with various sausage types including pork with fennel, sausages with rusk, or even vegetarian seitan bratwurst. The complete recipe involves browning sausages first, then creating a tomato sauce with onions and sage, simmering everything together, and finally adding beans and greens to create a hearty, satisfying meal that pairs beautifully with garlic-rubbed toast. Roddy emphasizes that while the combination of beans, greens and sausages is complete on its own, the addition of thick slices of toast rubbed with garlic and brushed with melted butter or olive oil enhances the experience by providing the perfect vehicle for mopping up the rich sauce. Beyond the practical aspects of bean preparation, Roddy's article transports readers to the atmosphere of a traditional Roman trattoria, describing Dal Cordaro as a 'hard-working and decent' establishment where everything ordered was pleasing. The restaurant's location near the Aurelian wall and the Tiber adds historical context to the culinary experience. Roddy's recipe not only provides instructions for home cooks but also captures the essence of Roman comfort food—simple ingredients transformed through proper technique into something deeply satisfying. The article concludes with the full recipe details, serving suggestions, and an acknowledgment that this dish, while rooted in tradition, can be adapted to modern preferences and dietary needs, making it a timeless addition to any home cook's repertoire.