Sausage with Broccolini & Cranberry Beans

Name: Sausage with Broccolini & Cranberry Beans
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 tbsp. extra-virgin olive oil; ¾ lb. sweet Italian sausages; 1 yellow onion, chopped; 2 tbsp. finely chopped fresh flat-leaf parsley; 2 ribs celery, chopped; 2 small carrots, peeled and chopped; 3 cloves garlic, finely chopped; 2 sprigs fresh oregano; 2 cups dried cranberry beans or white beans, soaked overnight and drained; Kosher salt and freshly ground black pepper, to taste; 1 lb. broccolini, trimmed and cut into 2″ lengths

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

In autumn, markets in Italy begin to fill with broccoli rabe and broccolini, both perfect accompaniments to fatty sausage. Here tender broccolini florets get added at the very end just to soften, joining a stewy combination of sweet Italian sausages, carrots, celery, and hearty, creamy beans.

Ingredients

2 tbsp. extra-virgin olive oil
¾ lb. sweet Italian sausages
1

Europe
Italy
Main course
Autumn
Mediterranean

Method

Heat oil in a 12″ skillet over medium-high. Add sausages and cook, turning until browned, about 15 minutes. Remove sausages from pan, cut into thick slices, and set aside.
Reduce heat to medium-low. Add onion and cook until soft, about 20 minutes. Add parsley, celery, and carrots and cook, stirring occasionally, for 10 minutes. Add garlic and oregano and cook 2 mi