Recipe: Cannellini Beans with Italian Sausage

CANNELLINI BEANS WITH ITALIAN SAUSAGE

1 pound dried cannellini (white haricot) beans, soaked overnight*
3 tablespoons light-flavored olive oil
6 Italian sausages, left whole or sliced
2 medium yellow onions, peeled and chopped
6 cloves garlic, peeled and chopped
2 ribs celery, stringed and chopped
1 large sweet red or green bell pepper, stemmed, seeded and chopped
1 teaspoon aniseed
1 teaspoon dried oregano leaves
1 teaspoon dried rosemary leaves
1 teaspoon crushed dried hot red pepper**
1 1/2 quarts water
2 teaspoons salt (or to taste)
1/4 cup chopped fresh parsley
Hot cooked rice (optional, for serving)

Soak the white beans overnight or quick-soak (to quick-soak, simmer washed, unsoaked beans in plenty of water for 2 or 3 minutes, then leave to soak in the hot water for 1 hour). Pour off the soaking water, rinse the beans and set aside.

Add the olive oil to a bean pot and heat. Add the Italian sausages and saute until nicely browned. Pierce the sausages several times with the tip of a knife or fork to release the fat and flavor into the cooking liquid.

Add the onions, garlic, celery and bell pepper. Saute until the vegetables begin to color.

Add the aniseed, oregano, rosemary and dried hot red pepper. Add the water and beans. Bring to a simmer and cook for 1 hour. Test the beans for tenderness and add the salt. If needed, continue simmering the beans until they are of the desired tenderness.

Adjust the seasonings, if desired, and stir in the chopped parsley.

Serve in bowls with 1 Italian sausage on the top of each serving. Serve over rice, if desired.

*Any dried white haricot beans, navy or great Northern, will work.

**If you do not want the heat of the red pepper, substitute black pepper to taste.

VARIATION:

FOR A LIGHTER VERSION:
Omit the olive oil, Italian sausages and salt. Add 1 onion, 1 bell pepper, 2 garlic cloves, 1 teaspoon anise seeds and 1/4 cup chopped parsley.

Makes 6 servings
Adapted from source: The Bean Book by Roy F. Guste Jr.