Cannellini Alla Catania
|Dried cannellini beans/Dried great northern beans||1 Pound (White Kidney Beans)|
|Water||6 Cup (96 tbs)|
|Hot italian sausages||2 , sliced|
|Onion||1 Large, chopped (1 Cup)|
|Garlic||1 Clove (5 gm), crushed|
|Ripe tomatoes||2 Large, chopped|
|Bay leaf||1 , crumbled|
|Thyme||1⁄2 Teaspoon, crumbled|
|Basil||1⁄2 Teaspoon, crumbled|
|Orange rind||3 (1 Inch)|
|Instant beef broth||1|
1 Pick over beans and rinse.
Cover beans with water in a large kettle; bring to boiling; cover; cook 2 minutes; remove from heat; let stand 1 hour.
Pour into an electric slow cooker (Or cover beans with water in slow cooker and soak overnight at room temperature.).
2 Brown sausages in a small skillet; push to one side; saute onion and garlic in same pan until soft; stir in tomato, bay leaf, thyme, basil, orange strips, salt, pepper and instant beef broth; bring to boiling; stir into beans; cover.
3 Cook on low (190Â° to 200Â°) for 10 hours, or on high (290Â° to 300Â°) for 5 hours, or until beans are tender.
For a classic Italian dessert, serve an assortment of fruits and cheeses.
Suggested Variations: Dried lima beans can be substituted for the cannellini beans.
Sweet Italian sausage, 1/4 pound salami or 1 cup sliced pepperoni can be used instead of the hot Italian sausages.