| 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 <SuzyWert@aol.com> on Jan
8, 1998
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