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Braised Fennel, Cannellini Beans & Italian Sausage

Here's how you make Braised Fennel, Cannellini Beans & Italian Sausage
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  • Servings: 6
  • Prep: 15m
  • Cook: 5 1/2h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 20 ounces mild Italian sausages (links)
  • 1 tablespoon oil (canoa)
  • 2 fennel bulbs, chopped
  • 1 1/2 cups onion, chopped
  • 1/4 cup chicken broth
  • 3 garlic cloves, minced
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable cooking spray
  • 31 ounces cannellini beans (2 cans, 15.5 ounce each, drained and rinsed)
  • 1 1/2 cup radicchio, shredded
  • 1/4 to 1/3 cup pecorino Romano cheese (or Parmigiano Reggiano cheese, shaved)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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