Cranberry Beans with Sausage and Fennel

Name: Cranberry Beans with Sausage and Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters cooked cranberry beans; 473 milliliters fat-free, less-sodium chicken broth; 355 milliliters thinly sliced fennel bulb (about 1 large bulb); 4 garlic cloves, minced; 454 grams hot turkey Italian sausage; 473 milliliters thinly sliced leek (about 2 large); 296 milliliters chopped red bell pepper (about 1 large)

Cranberry Beans with Sausage and Fennel might be just the main course you are searching for. This gluten free and dairy free recipe serves 6. One portion of this dish contains approximately 24g of protein, 8g of fat, and a total of 320 calories. If you have garlic cloves, less-sodium chicken broth, fennel bulb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat a large saucepan over medium-high heat.

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Sauce Pan

Remove casings from sausage. Coat pan with cooking spray.

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Cooking Spray

Sausage

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Frying Pan

Add sausage to pan; cook 8 minutes or until browned, stirring to crumble.

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Sausage

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Frying Pan

Remove sausage from pan; set aside. Wipe pan clean with paper towels.

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Sausage

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Paper Towels

Frying Pan

Return pan to medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add leek, fennel, bell pepper, and garlic to pan; saut 6 minutes or until vegetables are tender. Stir in cranberry beans, chicken broth, and sausage; bring to a boil. Reduce heat, and simmer 6 minutes or until beans are thoroughly heated.

Ingredients you will need

Cranberry Beans

Chicken Broth

Bell Pepper

Vegetable

Sausage

Fennel

Garlic

Beans

Leek

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Frying Pan

Garnish with chopped fennel fronds, if desired.

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Fennel

Wine note: Beans and sausages are classic components of Tuscan cooking, so whenever these ingredients are combined into a stew, reach for Chianti, the well-loved red wine of Tuscany. Chianti has earthy flavors that complement beans well and just enough acidity to balance the richness of the sausage. One of my favorite Chiantis is Badia a Passignano Chianti Classico Riserva DOCG from the famous Italian family Antinori. The 2003 is $ --Karen MacNeil

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Wine