1 pound dried cannellini beans or white northern
6 cups water
2 hot Italian sausages, sliced
1 large onion, chopped
1 large garlic clove, minced
2 large ripe tomatoes, peeled, chopped
1 bay leaf, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried basil, crumbled
3 1-inch strips orange rind
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon instant beef broth (bouillon)
Servings: 6
1. 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.
2. 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.
3. Cook on low for 10 hours or on high for 5 hours or until beans are tender.
6 cups water
2 hot Italian sausages, sliced
1 large onion, chopped
1 large garlic clove, minced
2 large ripe tomatoes, peeled, chopped
1 bay leaf, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried basil, crumbled
3 1-inch strips orange rind
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon instant beef broth (bouillon)
Servings: 6
1. 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.
2. 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.
3. Cook on low for 10 hours or on high for 5 hours or until beans are tender.
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