2 540 ml (18 oz.) cans canelli or white navy beans, drained and rinsed
Salt and freshly ground pepper
Heat oil in a large pot on medium-high.
Add cut sausages and brown evenly on all sides. Add garlic and rosemary to the pan, followed by canned tomatoes and beans. Add salt and pepper and cover, simmering for 10 minutes.
Taste and adjust seasoning, then simmer for another 15 minutes, uncovered until the mixture reduces and starts to thicken. Serve with chunks of bread.
Slow cooker method:
Leave sausages whole and brown for 2-3 minutes on each side then set aside.
Combine the remaining ingredients in a large bowl.
Spoon half the mixture into the bottom of the slow cooker, then add all of the sausages, spooning the balance of bean mixture on top. Cook 2 hours on medium-high and cut sausages in halves or thirds before serving.
Suggested VQA Wine Pairings
Selected by the BC Wine Institute & Wine Country Ontario.
Sandhill ‘Small Lots’ 2009 Sangiovese
Harwood Estate Vineyards 2010 St. Laurent VQA Prince Edward County 2010
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Moosehead Cracked Canoe Light Lager
Mill St Brewery Original Organic Lager
The mild flavours in this dish need a mild beer alongside.
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