Both sausage (in the freezer) and beans (in the pantry) are great bomb shelter foods. Keep them on hand at all times for emergencies, such as daily hunger. If you have access to a butcher, that's the best place to find good sausage; and if you must use chicken, use chicken. Just make sure it's Italian-style. Theoretically the beans serve enough for two; what's left will be delicious the next day (or the day after that), at room temperature. If you cooked an extra sausage, slice it and stir it in with the leftover beans before refrigerating.
Carolynn Carreño is the writer of the weekly column Cooking for One (Two if You're Lucky).
Combine the olive oil, onion, and rosemary in a large sauté pan over medium heat. Sprinkle the onion with salt and sauté stirring often, until it is tender and translucent, about 10 minutes. Halfway through that time, add the tomatoes. Cook until the onions are tender and translucent and the tomatoes are beginning to collapse and burst, adding a splash of water from time to time if necessary to prevent the onion from browning. Add the garlic and cook for 1 minute, stirring to prevent it from browning. Gently stir in the beans and ¼ cup of water, and cook the beans for about 5 minutes until they are warmed through and what liquid is left is thick and soupy. Stir in the good olive oil, if using. Taste for seasoning and add more salt if you want.
While the onion is cooking, prick the sausage(s) in several places with the tines of a fork and put it in a small skillet. Add ½ cup of water and cook the sausages over medium heat, turning them occasionally. When the water had evaporated, continue to cook the sausages until they are brown all over and cooked through, about 10 minutes total.
To serve, spoon the beans into 1 (or 2) soup plates or bowls. Cut the sausage(s) in half and place the 2 halves on top of the beans. Don't eat the rosemary sprig.