Sweet Sausage and Broccoli Rabe with Cranberry Beans
Credit: Maura McEvoy
SERVES 6
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe. This pungent, bitter flower is not broccoli at all but comes from a variety of turnip. When fresh cranberry beans are available we prefers them to the dried version—omitting the step of overnight soaking.
2 tbsp. extra-virgin olive oil
3/4 lb. sweet Italian sausage
1 medium yellow onion, peeled and chopped
2 small carrots, peeled and chopped
2 stalks celery, chopped
2 tbsp. finely chopped fresh parsley
3 cloves garlic, peeled and minced
2 sprigs fresh oregano
2 cups dried cranberry beans or white beans, soaked overnight
1 lb. broccoli rabe, trimmed, stems peeled, cut into 2'' lengths
Salt and freshly groundblack pepper
1. Heat oil in a large skillet over medium-high heat, add sausage, and cook, browning on all sides, for about 15 minutes. Remove sausage from pan, cut into large pieces, and set aside.
2. Reduce heat to medium-low, add onions, and cook until soft, about 20 minutes. Add carrots, celery, and parsley and cook, stirring occasionally, for 10 minutes. Add garlic and oregano and cook for 2 minutes more.
3. Return sausage to skillet. Add beans and enough water to cover, about 3 cups. Bring to a boil over high heat, cover, reduce heat to medium-low, and cook until beans are just tender, about 40 minutes. Uncover, increase heat to medium-high, and reduce liquid by half, about 10 minutes. Add broccoli rabe, mix well, cover, and cook until rabe is tender, 5–7 minutes. Season with salt and pepper, then transfer to a large bowl and serve.
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