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Ingredients |
|
1 |
lb. dried cannelloni beans |
|
2 |
oz. pancetta, cubed |
|
1 |
medium yellow onion, peeled and chopped |
|
1 |
medium carrot, peeled, trimmed, and chopped |
|
1 |
rib celery, chopped |
|
1 |
pint cherry tomatoes |
|
1 |
clove garlic, peeled and chopped |
|
|
Leaves of 1 sprig fresh rosemary, chopped |
|
1 |
bay leaf |
|
|
Salt and freshly ground black pepper |
|
10 |
links (about 2 lbs.) Isernio’s Italian pork or chicken |
|
Method |
 Put beans
and 8 cups cold water into a medium pot and bring to a boil
over medium-high heat. Turn off heat and let beans soak for
20-30 minutes. |
|
Add
pancetta, onions, carrots, celery, tomatoes, garlic,
rosemary, and bay leaf to pot of beans and soaking water and
bring to a simmer over medium-high heat. Reduce heat to
medium-low and simmer until beans are tender, 2-2 ½ hours.
Season to taste with salt and pepper. Discard bay leaf. |
|
Preheat a
charcoal grill. Grill sausages over medium-hot coals until
lightly browned, 8-12 minutes. Using a sharp knife, split
sausages lengthwise so that they open like a book, then
grill for a few minutes more on each side. |
|
Divide
beans and some of the cooking liquid between 4 plates and
put 2 sausages on top of each. |
|
Remove
from oven, let cool 10 minutes before slicing and serving
and pass extra sauce on the side. Serves 6. |
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