Salsicce e fagioli (pork and beans)
7
Points®
Total time: 7 hr 20 min • Prep: 20 min • Cook: 7 hr • Serves: 4 • Difficulty: Easy
A simple mid-week meal with the taste of Italy is right here. Don’t let the sauce go to waste – use sourdough bread to soak up all the extra flavour.
Ingredients
Borlotti beans, dry
1 cup(s), (200g)
Carrot(s)
2 large, chopped
Celery
2 stick(s), chopped
Tomato paste
2 tbs
Fresh oregano
2 tbs
Canned diced tomatoes
800 g, (2x400g cans)
Olive oil
1 tbs
Brown onion
2 medium, thinly sliced
Extra lean pork sausage
550 g, (8 thin)
Instructions
1
Place beans in a large bowl and cover with cold water. Cover and refrigerate overnight. Rinse under cold water. Drain.
2
Place beans, carrot, celery, marjoram, paste and tomatoes in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
3
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add sausages and cook, turning occasionally, for 5 minutes or until browned. Transfer to slow cooker and cook, covered, on high for 30 minutes (or low for 1 hour) or until beans are tender and sausages are cooked through. Serve.
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