Friday, 10 October 2014


1 lb Dried canellini beans (white kidney beans)
use white northern if unable to find canellini
6 c Water
2 Hot Italian sausages, sliced
1 lg Onion, chopped
1 lg Garlic clove, minced
2 lg Tomatoes, ripe, peeled and coarsley chopped
1 Bay leaf, crumbled
1/2 ts Thyme, crumbled
1/2 ts Basil, crumbled
3 Strips of orange rind (1in)
1 ts Salt
1/4 ts Pepper
1 ts 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; saute onion and
garlic in 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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