Yield: 6 Servings
|2 tablespoons||Extra-Virgin Olive Oil|
|¾ pounds||Italian Sausage; Sweet|
|1 medium||Yellow Onion; Peeled And Chopped|
|2 smalls||Carrots; Peeled And Chopped|
|2 \N||Stalks Celery; Chopped|
|2 tablespoons||Fresh Parsley; Finely Chopped|
|3 \N||Cloves Garlic; Peeled And Minced|
|2 \N||Sprigs Fresh Oregano|
|2 cups||Dried Cranberry Beans; Soaked Overnight|
|1 pounds||Broccoli Rabe; Peeled And Cut 2\"|
|\N \N||Salt And Freshly Ground Black Pepper|
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@...> on Jan 8, 1998