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Cannellini Alla Catania




Source of Recipe


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Recipe Introduction


Makes 6 servings


List of Ingredients




1 pkg. ( 1 lb.) dried cannellini beans (white kidney beans)
6 c. water
2 hot Italian sausages, sliced
1 lg. onion, chopped (1 c.)
1 lg. clove garlic, crushed
2 lg. ripe tomatoes, peeled and coarsely chopped
1 bay leaf, crumbed
1/2 t. leaf thyme, crumbled
1/2 t. leaf basil, crumbled
3 (1") strips orange rind
1 t. salt
1/4 t. pepper
1 env. or t. instant beef broth

Recipe



Pick over beans and rinse. Cover beans
with water in a lg. kettle, bring to boiling,
cover; cook 2 min.; remove from heat; let
stand 1 hour. Pour into an electric slow
cooker. (Or cover beans with water in
slow cooker and soak overnight at room
temperature.) Brown sausages in a
small skillet; push to one side; sauté
onion and garlic in same pan until soft;
stir in tomato, bay leaf, thyme, basil,
orange strips, salt, pepper and instant
beef broth; bring to boiling, stir into
beans; cover. Cook on low for 10 hours
or on high 5 hours, or until beans are
tender. Sweet Italian sausage, 1/4 lb.
salami or 1 c. sliced pepperoni can be
used instead of the hot Italian
sausages.