Sweet Sausage And Broccoli Rabe With Cranberry Beans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian | 6 | Servings |
INGREDIENTS
| 2 | T | Extra-Virgin Olive Oil |
| 3/4 | lb | Italian Sausage, Sweet |
| 1 | Yellow Onion, Peeled And | |
| Chopped | ||
| 2 | Carrots, Peeled And Chopped | |
| 2 | Stalks Celery, Chopped | |
| 2 | T | 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
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. 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. 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 <SuzyWert@aol.com> on Jan 8, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 231
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 26.8mg
Sodium: 1094.4mg
Potassium: 711.7mg
Carbohydrates: 21g
Fiber: 9.1g
Sugar: 1.5g
Protein: 19.6g