Braised Fennel, Cannellini Beans & Italian Sausage

6
Servings
15m
Prep Time
5 1/2h
Cook Time
5h 15m
Ready In


"Prepared in a slow cooker, this is an easy dish to prepare! It makes a stew type dish. Great in the fall and winter."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (328.7 g)
  • Calories 382.1
  • Total Fat - 8.6 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 5.8 mg
  • Sodium - 1002.3 mg
  • Total Carbohydrate - 62.8 g
  • Dietary Fiber - 7.8 g
  • Sugars - 7.8 g
  • Protein - 15.2 g
  • Calcium - 186.8 mg
  • Iron - 4.9 mg
  • Vitamin C - 20.5 mg
  • Thiamin - 0.6 mg

Step 1

Prick the sausage casings with a fork or the tip of a sharp knife. Cook the sausage links in hot oil in a large nonstick skillet over medium high heat for 8 minutes, turning often to brown all sides.

Step 2

Place the chopped fennel bulbs and the next 6 ingredients in a lightly greased (with cooking spray) 5 quart slow cooker. Top with the sausage in a single layer. Cover and cook on low for 5 hours or until the vegetables are tender and the sausage is cooked.

Step 3

Transfer the sausage to a cutting board; cool slightly. Cut the sausage diagonally into 3/4 inch pieces.

Step 4

Stir the sausage, beans, and radicchio into the fennel mixture in the slow cooker. Cover, and cook on high for 15 minutes or until the radicchio is wilted and tender. Top with cheese and drizzle with extra olive oil if desired.

Tips & Variations


No special items needed.

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