Salsicce e fagioli (pork and beans)
Natural Direction, Borlotti Beans, dry
2 large, chopped
2 individual, chopped
Canned diced tomatoes
800 g, (2x400g cans)
2 medium, thinly sliced
Extra lean pork sausage
550 g, (8 thin)
- Place beans in a large bowl and cover with cold water. Cover and refrigerate overnight. Rinse under cold water. Drain.
- 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).
- 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.