Instructions: Any dried white haricot beans, navy or great Northern, will work for this recipe, Guste says. If you do not want the heat of the red pepper, substitute black pepper to taste. The Italian sausages can be cut into pieces rather than left whole. I prefer them cut into half inch rounds so that more of the sausage flavor is infused into the dish. This dish can be served over cooked rice.

1 pound dried cannellini (white haricot) beans, soaked overnight, rinsed (see note)

3 tablespoons light-flavored olive oil
6 Italian link sausages
2 onions, chopped
6 cloves garlic, chopped
2 ribs celery, chopped
1 large sweet red or green bell pepper, seeded and chopped 1 teaspoon aniseed
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon crushed red pepper flakes
1 1/2 quarts water (6 cups)

2 teaspoons salt or to taste
1/4 cup chopped fresh parsley

Put the beans in a large pan with water to cover. Bring to a boil, lower heat, cover and simmer for 1 hour, until tender.

Heat the olive oil in a bean pot, Add the sausages and saute until nicely browned. Pierce the sausages several times with the tip of a knife or fork to release the fat and flavor into the cooking liquid.

Add the onions, garlic, celery and bell pepper. Saute until the vegetables begin to color, about 10 minutes. Add the aniseed, oregano, rosemary and pepper flakes. Add the water and cooked beans.

Bring to a simmer and cook for 1 hour, or until beans are tender. Add salt.

Adjust the seasonings and stir in the chopped parsley.

Serve in bowls with a sausage on the top of each serving.

Note: As an alternative to overnight soaking, use the quick-soak method - put beans in large saucepan with water to cover by 3 inches. Boil for 2 to 3 minutes, cover, remove from heat and let stand 1 hour; drain.

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