Sweet sausage and broccoli rabe with cranberry beans

Yield: 6 Servings

Measure Ingredient
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

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