Cannellini With Italian Sausage
List of Ingredients
1 pound dried cannellini (white haricot) beans, soaked overnight
3 tablespoons light-flavored olive oil
6 Italian sausages
2 medium yellow onions, peeled and chopped
6 cloves garlic, peeled and chopped
2 ribs celery, stringed and chopped
1 large sweet red or green bell pepper, stemmed, seeded and chopped
1 teaspoon aniseed
1 teaspoon dried oregano leaves
1 teaspoon dried rosemary leaves
1 teaspoon crushed dried hot red pepper
1 1/2 quarts water
2 teaspoons salt or to taste
1/4 cup chopped parsley
Recipe
1. Soak white beans overnight or quick-soak (Guste's quick-soak method simply requires that you simmer washed, unsoaked beans in plenty of water for 2 or 3 minutes and leave them to soak in the hot water for 1 hour). Drain, rinse beans and set aside.
2. Add olive oil to a bean pot and heat. Add Italian sausages and saute until nicely browned. Pierce sausages several times with tip of a knife or fork to release fat and flavor into cooking liquid.
3. Add onions, garlic, celery and bell pepper. Saute until vegetables begin to color. Add aniseed, oregano, rosemary and dried hot red pepper. Add water and beans.
4. Bring to a simmer and cook 1 hour. Test beans for tenderness and add salt. If needed, continue simmering until beans are of desired tenderness.
5. Adjust seasonings, if desired, and stir in chopped parsley. Serve in bowls with 1 Italian sausage on top of each serving. Makes 6 servings.
Nutritional analysis for each serving: 605 calories; 28 g. protein; 54 g.carbohydrate; 16 g. dietary fiber; 32 g. fat; 58 mg. cholesterol; 1,295 mg.
sodium.
'THE BEAN BOOK" (W.W. Norton, $30) by Roy F. Guste Jr in Long Island Newsday 01/11/01
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