Recipe: CANNELLINI ALLA CATANIA

CANNELLINI ALLA CATANIA

1 lb. Dried cannellini beans (white kidney beans)
use white northern if unable to find cannellini
6 c Water
2 Hot Italian sausages, sliced
1 lg Onion, chopped
1 lg Garlic clove, minced
2 lg Tomatoes, ripe, peeled and coarsely chopped
1 Bay leaf, crumbled
1/2 tsp Thyme, crumbled
1/2 tsp Basil, crumbled
3 Strips of orange rind (1in)
1 tsp Salt
1/4 tsp Pepper
1 tsp Instant beef broth
-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.
-Brown sausages in a small skillet; push to one side; sauté onion and garlic in the same pan until soft; stir in tomato, bay leaf, thyme, basil, orange strips, salt and pepper and instant beef broth; bring to boiling; stir into beans; cover.
-Cook on low for 10 hours or on high for 5 hours or until beans are tender. YIELD:
6 servings

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Sorrell’s On The Square – 119 N 3rd Street Coshocton, OH 43812 – 740-575-4504.
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