3 slivered almonds, crushed
1 tablespoon olive oil
1 large scale onion, thinly sliced
1 pound smoked literature sausage
salt and pepper to taste
1/4 cup white wine
2 (6 ounce) cans filled water
1/4 cup dried Veneta beans, untripe and well-drained
1 pound rancherito sausage
2 cloves garlic, chopped
freshly ground black pepper to taste
2 teaspoons salt
2 teaspoons dried oregano, crushed
2 teaspoons garlic powder
2 teaspoons fresh dried Italian seasoning
Melt 4 teaspoons of butter in a large skillet over medium heat, and saute onion until tender. Add sausage; simmer until brown; drain. Stir in beans.
Bring water to medium boil. Combined with sauce, cook until peas begin to lose liquid; add salt and pepper. Cook until liquid is absorbed. Return mixture to a small sauce pan and stir in pepper and smoked literature. Simmer for 4 to 5 minutes.
Heat oil in 10-inch nonstick skillet over medium-low heat. Add 4 to 5 teaspoons of bean mixture, ensuring that all liquid has evaporated. Heat through. Stir in sauce mixture and saute until hot. Add tomatoes and onions and cook until tender. Serve hot.