Sam Giancana's Italian Sausage and Beans
Sam Giancana’s Last Meal is a rustic, savory dish of sautéed greens, creamy beans, garlic, spicy sausage, and a splash of dry white wine. It’s simple, satisfying, and deeply rooted in Italian-American home cooking—a humble plate that tells a larger story of crime, power, and lost traditions.
Ingredients
- 2 Italian sausage links
- 3 –4 tablespoons olive oil
- 3 cloves garlic minced
- 1 bunch escarole or substitute mustard greens, spinach, or kale
- 1 can Great Northern beans with juice
- 1 –2 dried or fresh chili peppers
- 3 –4 teaspoons dry white wine
- Grated Romano cheese to taste
Instructions
Brown the Sausage
- In a heavy skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned on all sides. Remove from the pan and set aside.
Sauté the Aromatics
- In the same skillet, add the minced garlic and chili peppers. Sauté gently for about a minute, stirring constantly to avoid burning.
Wilt the Greens
- Add the escarole (or other greens) to the pan. Toss in the hot oil and garlic until they start to wilt and soften, about 3–5 minutes.
Add the Beans and Wine
- Pour in the can of Great Northern beans, including the liquid, and the dry white wine. Stir to combine and bring to a gentle simmer.
Finish the Dish
- Slice the browned sausage and return it to the pan. Let everything simmer together for a few minutes until the flavors meld and the sauce slightly thickens.
Serve
- Spoon into bowls and top generously with grated Romano cheese. Serve with crusty Italian bread if desired.
Notes
Keep the Bean Juice: Using the juice from the canned beans creates a natural, slightly creamy broth without needing additional stock or thickeners.
Substitutions Work Well: If you can't find escarole, mustard greens, kale, or even baby spinach make excellent substitutes—just adjust cooking time based on tenderness.
Spice Level Control: Use 1 chili pepper for a mild kick, or 2 if you want the heat to match the fiery temperament of Chicago’s most notorious mob boss.