Today’s dish is real tuscan : sausage meat and cannellini beans in a tomato sauce seasoned with fennel seeds and marjoram.
Marjoram is softer than oregano and tasts a bit like thyme. Oregano is the ‘wild’ marjoram.
Start the day before and soak , for 2p,100 grams of cannellini beans in water for 24h. Drain and renew the water the following day. Boil for 1h.
Chop and fry 1 red onion, 4 garlic cloves and 1 spicy little pepper in some olive oil. Add 200 grams of real Italian sausage meat (or mixed with minced chicken meat). Fry the meat. Add 1 can of cherry tomatoes, 125 ml of chicken stock, 1 table spoon of fennel seeds and 1 teaspoon of marjoram. Allow to simmer. Add the boiled cannellini beans and 125 ml of the cooking liquid. Continue to simmer for 1- 1 ½ h. Stir now and again. You can interrupt the cooking proces if you prepare the dish in advance and continue before dinner time. The beans have to be cooked but not too soft (that they fall apart).
Serve the dish with some bread and if you need more proteins you can add some lucious mozzarella.