1. Heat oil in large skillet over medium-high heat, add sausage, and cook, browning on all sides, for about 15 minutes. Remove sausage from pan, cut into large pieces, and set aside. 2. Reduce heat to medium-low, add onions and cook until soft, about 20 minutes. Add carrots, celery, and parsley and cook, stirring occasionally, for about 10 minutes. Add garlic and oregano and cook for 2 minutes more. 3. Return sausage to skillet. Add beans and enough water to cover, about 3 cups. Bring to a boil over high heat, cover, reduce heat to medium-low and cook until beans are just tender, about 40 minutes. Uncover, increase heat to medium-high, and reduce liquid by half, about 10 minutes. Add broccoli rabe, mix well, cover, and cook until rabe is tender, 5-7 minutes. Season with salt and pepper, then transfer to a large bowl and serve. Notes: Cranberry beans are usually only found in autumn. If you cook this in another season, substitute white beans. Recipe by: Saveur, Sept/Oct 1997 Posted to MC-Recipe Digest V1 #993 by Suzy Wert
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 6|
|Calories from Fat: 330 (64%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 42.6mg||13 %|
|Sodium 459.2mg||16 %|
|Potassium 442.7mg||12 %|
|Total Carbohydrate 40.1g||12 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 34.5g|
|Protein 11g||16 %|
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Calories per serving: 514
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