CANNELLINI ALLA CATANIA

1 lb Dried canellini beans (white kidney beans)

use white northern if unable to find canellini

6 c Water

2 Hot Italian sausages, sliced

1 lg Onion, chopped

1 lg Garlic clove, minced

2 lg Tomatoes, ripe, peeled and coarsley chopped

1 Bay leaf, crumbled

1/2 ts Thyme, crumbled

1/2 ts Basil, crumbled

3 Strips of orange rind (1in)

1 ts Salt

1/4 ts Pepper

1 ts Instant beef broth

-Pick over beans and rinse. Cover beans with water in a large kettle; bring to boiling; cover; cook 2 minutes; remove from heat; let stand 1 hour. Pour into an electric slow cooker.

-Brown sausages in a small skillet; push to one side; saute onion and garlic in same pan until soft; stir in tomato, bay leaf, thyme, basil, orange strips, salt and pepper and instant beef broth; bring to boiling; stir into beans; cover.

-Cook on low for 10 hours or on high for 5 hours or until beans are tender. YIELD:

6 servings