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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Simmer beans about an hour to an hour and a half in plenty of water until almost done. You don't want the beans disintegrating during the next stage of cooking. | 2. Drain and set aside. | 3. Add olive oil to large, heavy pot. | 4. Cook sausage, pepper, onions and coarse garlic until sausage is no longer pink, stirring to break up meat into chunks, about 3/8” or so. | 5. Add tomatoes, minced garlic, beans, broth, habaneros and rosemary. | 6. Bring to simmer, cover and simmer an hour or so – until beans are done and rosemary has absorbed enough liquid to be comfortably edible. | 7. Refrigerate for one day. | 8. Then reheat amounts as needed and serve with Pugliese and a fine Chianti. | 9. Makes about a gallon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	10			15694.3147	29.4835	646.3699	1421.1066
onion	1		minced	60.0	14.01	1.65	0.15
green bell pepper	3		chopped	87.57	19.182000000000002	3.0024	1.1259
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
habanero pepper	3		minced	3.75	0.8259	0.1753	0.0412
garlic clove	12 -15		minced	0.0	0.0	0.0	0.0
garlic clove	12 -15		chopped	-	-	-	-
tomato	28	ounces	canned	182.5707	40.4831	9.5254	1.5876
tomato juice	28	ounces	diced	134.9436	28.0206	6.7472	2.302
navy bean	2	lbs	soaked cooked drained dried	607.8145	118.3877	55.7919	6.3503
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
rosemary	2	tablespoons	cracked dried	4.454	0.7038	0.1125	0.1992

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.