markinhouston
Well-known member
I am quite pleased to find so many familiar names from Gail's over here; the last few months have been very painful watching all of the so-called improvements there!
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Happy New Year to so many "old friends"!
- Thread starter markinhouston
- Start date
susie-in-co
Well-known member
Mark!! I'm so glad you're here! I've been searching for one of your "Gail's" recipes>>>
The recipe for Cannellini Beans and Tuscan Sausage. I can't find my tattered and stained copy and shudder at the thought of going to the current Gail's archive. This is my family's absolute favorite winter weekend meal and I bought fennel and swiss chard this weekend with the hope of making it. If you have it handy, I would really appreciate if you could post here.
I love this place....it's the feeling of the old Gail's but I think it will get even bettr!
Thanks Mark
The recipe for Cannellini Beans and Tuscan Sausage. I can't find my tattered and stained copy and shudder at the thought of going to the current Gail's archive. This is my family's absolute favorite winter weekend meal and I bought fennel and swiss chard this weekend with the hope of making it. If you have it handy, I would really appreciate if you could post here.
I love this place....it's the feeling of the old Gail's but I think it will get even bettr!
Thanks Mark
marg-in-pa
Well-known member
Hi Mark!! Happy New Year! (nt)
Tuscan Sausage and Cannellini Beans
Can't believe I was doing a search for cannellini beans at Gail's, found Mark's recipe and came here to see your request. All the stars and planets must be aligned just right!
REC: Tuscan Sausage and Cannellini Beans 1 lb dried cannellini, Great Northern, or navy beans, soaked overnight and drained 2 quarts rich chicken stock 2 bay leaves 1 & 1/2 lb Tuscan sausage or other mild Italian sausage in links 1 cup diced carrot 1 cup diced onion 1 medium fennel bulb, diced 1/4 cup extra virgin olive oil 2 T chopped garlic 1/4 cup chopped fresh flat leaf parsley 1 bunch chard (about 1 pound), stems removed and discarded, thoroughly washed and roughly chopped 1 cup fresh basil leaves or 2 tsp dried basil salt and pepper Freshly grated Parmesan cheese (optional) In a large stockpot, cover the soaked and drained beans with the stock. Bring to a boil, and then reduce to a simmer. Add the bay leaves. Brown the sausages whole in a large heavy skillet over medium heat, turning occasionally. Remove and reserve. Add the onion, carrot, and fennel to the fat remaining in the pan, along with a little olive oil if necessary. Cover and cook for 10 minutes. Add 1 T. each of the garlic and parsley, Remove from the heat. After the beans have simmered for an hour, add the vegetable mixture to the pot. Continue to simmer, uncovered, for another one to 1 & 1/2 hours. When the beans are tender, slice the sausages into 1" rounds. Add them to the beans along with the remaining garlic, the chard, and the basil. Cook for 3 to 5 minutes. Stir in the olive oil. Taste and adjsut seasoning with salt and pepper. Serve in large individual bowls, garnished with the remaining parsley and pass the grated Parmesan. This recipe if from Bruce Aidells. The recipe for Tuscan Sausage is at 14027 in the archives. Good luck!
Can't believe I was doing a search for cannellini beans at Gail's, found Mark's recipe and came here to see your request. All the stars and planets must be aligned just right!
REC: Tuscan Sausage and Cannellini Beans 1 lb dried cannellini, Great Northern, or navy beans, soaked overnight and drained 2 quarts rich chicken stock 2 bay leaves 1 & 1/2 lb Tuscan sausage or other mild Italian sausage in links 1 cup diced carrot 1 cup diced onion 1 medium fennel bulb, diced 1/4 cup extra virgin olive oil 2 T chopped garlic 1/4 cup chopped fresh flat leaf parsley 1 bunch chard (about 1 pound), stems removed and discarded, thoroughly washed and roughly chopped 1 cup fresh basil leaves or 2 tsp dried basil salt and pepper Freshly grated Parmesan cheese (optional) In a large stockpot, cover the soaked and drained beans with the stock. Bring to a boil, and then reduce to a simmer. Add the bay leaves. Brown the sausages whole in a large heavy skillet over medium heat, turning occasionally. Remove and reserve. Add the onion, carrot, and fennel to the fat remaining in the pan, along with a little olive oil if necessary. Cover and cook for 10 minutes. Add 1 T. each of the garlic and parsley, Remove from the heat. After the beans have simmered for an hour, add the vegetable mixture to the pot. Continue to simmer, uncovered, for another one to 1 & 1/2 hours. When the beans are tender, slice the sausages into 1" rounds. Add them to the beans along with the remaining garlic, the chard, and the basil. Cook for 3 to 5 minutes. Stir in the olive oil. Taste and adjsut seasoning with salt and pepper. Serve in large individual bowls, garnished with the remaining parsley and pass the grated Parmesan. This recipe if from Bruce Aidells. The recipe for Tuscan Sausage is at 14027 in the archives. Good luck!
susie-in-co
Well-known member
Michael, thank you!!! This is one of my all time favorites from Gail's>>>
If you haven't tried it yet, you will love it.
Thanks again for finding it and to Mark for originally posting it.
Susie
If you haven't tried it yet, you will love it.
Thanks again for finding it and to Mark for originally posting it.
Susie