Sausage and Broccoli Rabe with Cranberry Beans

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Sausage and Broccoli Rabe with Cranberry Beans


Serves 6.


3/4 lb sweet Italian sausage
1 lb broccoli rabe, trimmed, stems peeled, cut into 2-inch lengths
2 cups dried cranberry beans or white beans, soaked overnight
1 medium yellow onion, peeled and chopped
2 small carrots, peeled and chopped
2 stalks celery, chopped
2 tbsp finely chopped fresh parsley
3 cloves garlic, peeled and minced
2 sprigs fresh oregano
2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper


Heat olive oil in a large skillet over medium-high heat.

Add sausage, and cook, browning on all sides, for about 13-15 minutes.

Remove sausage from pan.

Cut into large pieces, and set aside.

Reduce heat to medium-low, add onions, and cook until soft, about 18-20 minutes.

Add carrots, celery, and parsley and cook, stirring occasionally, for about 10 minutes.

Add garlic and oregano and cook for another 2 minutes.

Return sausage to skillet.

Add beans and about 3 cups of water to cover.

Bring to a boil over high heat.

Cover, reduce heat to medium-low, and cook until beans are just tender, about 35-40 minutes.

Uncover, increase heat to medium-high, and reduce liquid by half, about 10-12 minutes.

Add broccoli rabe, mix well, cover, and cook until rabe is tender, 6-8 minutes.

Season with salt and pepper.

Transfer to a large bowl and serve. Serves 6.