Name: Sweet Sausage and Broccoli Rabe with Cranberry Beans
Ingredients: 2 tb Extra-Virgin Olive Oil; 3/4 lb Italian Sausage; Sweet; 1 md Yellow Onion; Peeled And Chopped; 2 sm Carrots; Peeled And Chopped; 2 Stalks Celery; Chopped; 2 tb Fresh Parsley; Finely Chopped; 3 Cloves Garlic; Peeled And Minced; 2 Sprigs Fresh Oregano; 2 c Dried Cranberry Beans; Soaked Overnight; 1 lb Broccoli Rabe; Peeled And Cut 2"; Salt And Freshly Ground Black Pepper

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Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Italian	6	Servings

INGREDIENTS

2	tb	Extra-Virgin Olive Oil
3/4	lb	Italian Sausage; Sweet
1	md	Yellow Onion; Peeled And Chopped
2	sm	Carrots; Peeled And Chopped
2		Stalks Celery; Chopped
2	tb	Fresh Parsley; Finely Chopped
3		Cloves Garlic; Peeled And Minced
2		Sprigs Fresh Oregano
2	c	Dried Cranberry Beans; Soaked Overnight
1	lb	Broccoli Rabe; Peeled And Cut 2"
		Salt And Freshly Ground Black Pepper

INSTRUCTIONS

1. Heat oil in large skillet over medium-high heat, add sausage, and cook,
browning on all sides, for about 15 minutes. Remove sausage from pan, cut
into large pieces, and set aside.
2. Reduce heat to medium-low, add onions and cook until soft, about 20
minutes. Add carrots, celery, and parsley and cook, stirring occasionally,
for about 10 minutes. Add garlic and oregano and cook for 2 minutes more.
3. Return sausage to skillet. Add beans and enough water to cover, about 3
cups. Bring to a boil over high heat, cover, reduce heat to medium-low and
cook until beans are just tender, about 40 minutes. Uncover, increase heat
to medium-high, and reduce liquid by half, about 10 minutes. Add broccoli
rabe, mix well, cover, and cook until rabe is tender, 5-7 minutes. Season
with salt and pepper, then transfer to a large bowl and serve.
Notes: Cranberry beans are usually only found in autumn. If you cook this
in another season, substitute white beans.
Recipe by: Saveur, Sept/Oct 1997
Posted to MC-Recipe Digest V1 #993 by Suzy Wert <[email protected]> on Jan
8, 1998

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