Best 5 Cannellini Beans With Pancetta Fried Sage And Grilled Sausages Recipes

CANNELLINI BEANS AND ITALIAN SAUSAGE

Steps:

• Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours.
• Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves.
• In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.
• Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
• * To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
• * mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.

TUSCAN CANNELLINI BEANS

Steps:

• Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
• Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
• Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.

CANNELLINI BEANS

Steps:

• Soak the beans overnight in a large bowl filled with water.
• *Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.
• Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.
• When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.
• Beans, beans the musical fruit...

CANNELLINI BEANS AND RED PEPPERS WITH SAGE

Steps:

• In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.

CANNELLINI BEANS WITH PANCETTA, FRIED SAGE, AND GRILLED SAUSAGES

Steps:

• Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover; let soak overnight at room temperature.
• Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches; bring to a boil. Reduce heat, and simmer, adding more water if necessary to keep beans covered, until beans are tender (add 1 teaspoon salt after 45 minutes), about 1 hour. Drain beans; set aside.
• Heat 1 inch vegetable oil in a 4-quart heavy-bottom saucepan until it registers 365 degrees on a deep-fry thermometer. Working in small batches, fry sage leaves, turning them occasionally, until crisp, about 10 seconds. Transfer with a slotted spoon to paper towels to drain. Immediately season with salt. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Coarsely crumble two-thirds of the sage leaves; set aside. Set aside whole leaves.
• Cook pancetta in a 12-inch nonstick skillet over medium-high heat, turning once, until crisp, 1 to 2 minutes per side. Transfer with tongs to paper towels to drain. Reserve fat in skillet with heat off. Coarsely crumble pancetta; set aside.
• Preheat grill to medium. (Alternatively, heat a grill pan over medium heat until hot.) Grill sausages, turning occasionally, until cooked through, 3 to 6 minutes (cooking time will depend on size of links and whether sausages are precooked). Transfer to a serving platter; cover to keep warm.
• Add 1 tablespoon olive oil to reserved fat in skillet, and heat over medium heat until hot but not smoking. Add reserved beans and the red-pepper flakes; cook, stirring, until warm, about 2 minutes.
• Put beans in a large serving bowl, and add reserved crumbled pancetta and crumbled sage leaves, along with the truffle oil, if desired, and remaining 3/4 teaspoon salt. Season with pepper.
• Just before serving, drizzle beans with remaining 2 tablespoons olive oil, and garnish with reserved whole sage leaves. Serve with sausages.