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  1. Put beans and 8 cups cold water into a medium pot and bring to a boil over medium-high heat. Turn off heat and let beans soak for 20-30 minutes.
  2. Add pancetta, onions, carrots, celery, tomatoes, garlic, rosemary, and bay leaf to pot of beans and soaking water and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until beans are tender, 2-2 ½ hours. Season to taste with salt and pepper and discard bay leaf.
  3. Pre-cook the sausages. Choose a pot or pan that will contain the sausages and fill with enough water to cover the sausages, but don’t place sausages in yet. Bring to water to a boil, and then turn off heat completely. Immediately place the sausage in the hot water with tongs. Cover the pan, with the heat still off, and leave the sausage in the hot water for 7 minutes. Remove sausages and pat dry. Place in container, coat sausages lightly with about 2 Tbsp. olive oil. This can be done up to a day ahead of time, just store the sausages in the refrigerator until they are ready to grill.
  4. Pre-heat grill to medium. Place pre-cooked sausages on the grill, close lid for about 5 minutes. Per side. Inside temperature should reach 160 degrees.
  5. Divide beans and some of the cooking liquid between 4 plates and put 2 sausages on top of each.

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