Slow-Cooked Cannellini Beans &Amp;Amp; Sausages - Simple Servings Blog at - 264646

Simple Servings

Slow-Cooked Cannellini Beans & Sausages 
Jan. 19, 2012 7:33 am 
Updated: Jan. 19, 2012 9:20 am
I love reading the Williams-Sonoma catalogues that come in the mail. Not because I'm going to run down and fork over big bucks for all the tempting equipment they sell, but the recipes look fabulous. One of the recent catalogues featured a recipe for slow-cooked cannellini beans & sausages using a multi-cooker that browns, sautes, roasts, slow and fast cooks. Sounds like a fun toy, but since I already have four slow-cookers, including two with metal inserts that allow browning on the stove, I'll resist buying this one. I tore out the recipe and finally got around to fooling around with it yesterday.

Since I'm trying to eat light this winter, I substituted ckicken sausages for the kielbasa the recipe called for. I also had a few cans of cannellini beans in my pantry and didn't want the hassle of soaking the dry ones. I didn't have time to go to Whole Foods to buy uncooked chicken sausages and could only find the packaged precooked varieties, so I knew this could either be done in the slow-cooker on low for a few hours or in the oven on 300 for an hour or so. Being lacrosse season, meaning I have to prepare dinners that require the hour of cooking it takes to run my son out to practice, I opted for the oven. Here's the simplified and healthier version of the recipe:

Slow-Cooked Cannellini Beans & Sausages
Serves 6

1 Tablespoon olive oil
1 pound of chicken artichoke and mozzarella sausages
1/2 onion, chopped
2 celery stalks, chopped
1/2 cup frozen pepper strips with onion, thawed
2 garlic cloves, minced
2 cans cannellini beans, drained and rinsed
1 can diced tomatoes with juice
Red pepper flakes to taste
1 teaspoon herbs de province
Salt and pepper
1/3 cup red wine
4 ounces baby spinach

Preheat oven to 300 degrees. Heat the oil in a large sauté pan. Cook onion and celery for approximately 5 minutes. Add the pepper strips and garlic, cook for an additional 2 minutes. Stir in the beans and tomatoes, followed by the seasoning and stir until combined. Add the wine and transfer to a round casserole. Cut half the sausages into bite-size pieces and stir into the bean mixture. Top with remaining sausages. Cover and cook for 1 hour. Uncover and turn sausages over. Cover and cook for another 15 minutes. Remove whole sausages and cut them on a bias. Stir in spinach. Ladle bean mixture into bowls and top with bias-cut sausages. Serve with sourdough bread or rolls.
EVERYONE, even my 15-year-old son, enjoyed this. Perfect for a cold winter night.

slow-cooked cannellini beans and sausages
Photo Detail
Jan. 19, 2012 9:20 am
Hi Melinda, I LOVE my slow cooker and use it lots during the winter months. We also love beans; especially cannelini beans. I've copied and pasted to my RB. I'm going to give this a go..... in the Crock. Thanks for the recipe.
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