- 1/2 pounds dried cannelloni beans, soaked overnight in water to cover by 3 inches
- 1/2 onions cut into small dice
- 3 cloves garlic, peeled and left whole
- 1/2 bunches plus 6 fresh sage leaves
- 1 teaspoon salt or to taste
- 6 tablespoons Olive oil
- 6 links sweet Italian sausage
- 3 teaspoons minced garlic
- 2 cups chicken broth
- 6 plum tomatoes , seeded, drained and chopped
- 1 salt and freshly ground black pepper to tast
1. Cook the beans – drain the beans, rinse them and transfer them to a pot. Add the onion garlic, half-bunch of sage, and enough water to cover the beans by 1 inch. Bring the water to a simmer over low heat and cook for 1 to 1 ½ hours, or until the beans are tender. Add the salt and continue to simmer for another 10 minutes. Drain the beans and set aside.
2. Saute the sausage and the flavorings. In a large skillet, heat the oil over medium heat. Add the sausage and sauté until most of the pink is gone. Add the garlic and sauté for 1 minute. Add the broth, tomatoes and 6 sage leaves and simmer over low heat, stirring occasionally, until the sausage is cooked through about 15 minutes.
3. Combine the ingredients and serve. Add the drained beans to the skillet and simmer until the beans are heated through. Taste and season with salt and pepper. Serve in heated soup plates or bowls.
Serves 6 as a first course, 4 as main course
Source: Cooking at the CIA Culinary
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