Cannellini alla Catania RecipeOrigin: Italy Period: Traditional |
Ingredients:
450g dried cannelloni beans 
Cannellini alla Catania Preparation:Method:Pick over the beans and rinse then tip into a large stock pot, cover with water and bring to a boil. Continue boiling for 2 minutes then cover, take off the heat and set aside to stand for 1 hour. When the beans are done pour them (and their cooking water) into a slow cooker (crockpot) then fry the sausage in a little oil for about 1 minute before adding the onion and garlic. Fry for about 4 minutes, or until the onion is just soft then add to the beans along with all the remaining ingredients. Cover the slow cooker and cook on low for about 10 hours, or on high for 5 hours (or until the beans are tender). Serve hot. |
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