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Cannellini Alla Catania


1 lb dried cannellini beans (white kidney beans) use white northern if unable to find cannellini
6 cups water
2 hot Italian sausages, sliced
1 large onion, chopped
1 large garlic clove, minced
2 large tomatoes, ripe, peeled and coarsely chopped
1 bay leaf, crumbled
teaspoon thyme, crumbled
teaspoon basil, crumbled
3 Strips of orange rind (1in)
1 teaspoon salt
teaspoon pepper
1 teaspoon instant beef broth


Serves: 6


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 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.

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