Cranberry Beans with Sausage and Fennel

Becky Luigart-Staynor; Melanie J. Clarke
Nutty-tasting cranberry beans pair with spicy Italian sausage in this hearty dish. If you can't find cranberry beans, substitute cannellini or Great Northern beans.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 328
Caloriesfromfat 25 %
Fat 9 g
Satfat 2.4 g
Monofat 3.2 g
Polyfat 2.3 g
Protein 25.6 g
Carbohydrate 38.4 g
Fiber 14 g
Cholesterol 45 mg
Iron 4.9 mg
Sodium 634 mg
Calcium 98 mg

Ingredients

1 pound hot turkey Italian sausage
Cooking spray
2 cups thinly sliced leek (about 2 large)
1 1/2 cups thinly sliced fennel bulb (about 1 large bulb)
1 1/4 cups chopped red bell pepper (about 1 large)
4 garlic cloves, minced
4 cups cooked cranberry beans
2 cups fat-free, less-sodium chicken broth
Chopped fennel fronds (optional)

Preparation

Heat a large saucepan over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Remove sausage from pan; set aside. Wipe pan clean with paper towels.

Return pan to medium-high heat. Coat pan with cooking spray. Add leek, fennel, bell pepper, and garlic to pan; sauté 6 minutes or until vegetables are tender. Stir in cranberry beans, chicken broth, and sausage; bring to a boil. Reduce heat, and simmer 6 minutes or until beans are thoroughly heated. Garnish with chopped fennel fronds, if desired.

Wine note: Beans and sausages are classic components of Tuscan cooking, so whenever these ingredients are combined into a stew, reach for Chianti, the well-loved red wine of Tuscany. Chianti has earthy flavors that complement beans well and just enough acidity to balance the richness of the sausage. One of my favorite Chiantis is Badia a Passignano Chianti Classico Riserva DOCG from the famous Italian family Antinori. The 2003 is $45. --Karen MacNeil

Note:

Jeanne Kelley,

December 2007