Cannellini Alla Catania
Submitted by bshifty
Sicilian-style slow cooker cannellini beans simmered with hot Italian sausage, ripe tomatoes, herbs, and a surprising strip of orange zest. Hands-off comfort food that fills the house with warmth.
YIELD
6 servingsPREP
15 minCOOK
10 hrsREADY
11 hrsCatania sits on the eastern coast of Sicily, where the cooking leans bold, rustic, and unapologetic. This bean dish is exactly that.
Cannellini beans get a long, slow braise with browned hot Italian sausage, ripe tomatoes, garlic, and a trio of herbs. But the real Sicilian move? Strips of orange zest tucked into the pot, adding a bright, citrusy perfume that lifts the whole dish out of ordinary bean-and-sausage territory.
Set it up in 15 minutes, walk away, and let the slow cooker do its thing for 10 hours on low or 5 on high.
Come back to a kitchen that smells like a trattoria in the shadow of Mount Etna.
Chef Tips
- Brown the sausages well before adding to the slow cooker. That caramelized crust adds layers of savory depth to the broth.
- Use fresh orange zest strips (a vegetable peeler works great), not dried. The essential oils are what give the dish its Sicilian character.
- This gets better overnight. Make it a day ahead and reheat for even deeper, more melded flavors.
Ingredients
Directions
Pick over bans 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, saltand pepper and instant beef broth; brint to boiling, stir into beans; cover.
Cook on low for 10 hours or on high for 5 hours or unti beans
Comments