1 lb. hot or sweet Italian sausage
2 tbsp. olive oil
1/8 tsp. pepper
2 tbsp. tomato paste
4 c. drained kidney beans
1/4 c. bean liquid or water

Prick sausages and put in skillet. Cover with cold water. Cook over moderate heat until water evaporates. Then cook for 20 minutes, allowing sausages to brown on all sides.

Remove from pan and keep hot. Add oil to fat in pan, stir in tomato paste, salt and pepper. Cook for 5 minutes. Add beans, liquid and sausages to pan. Simmer for 15 minutes; stir occasionally; garnish with parsley.