Cranberry Beans, Sausage, and Arugula

This is an easy meal with a lot of flavor -- nice meatiness from the sausage, spicy-sweet bite from the peppers and arugula, offset by the creamy cranberry beans. You can eat it like a chili or serve over a grain; we served this over Israeli couscous.

Cook the beans first (we used fresh cranberry beans). In the meantime, brown the sausage; saute onion and garlic, add tomato paste, some cumin and cayenne...

add chopped fresh chilies (we used sweet Jimmy Nardellos and mild habaneros). Add the beans when they're al dente, and cover with chicken broth so the beans cook until creamy and absorb the rest of the flavors.

Just before serving, stir in a few handfuls of baby arugula. Stir just until it wilts. Season with salt and pepper before serving.