• 3/17 St. Pat's Day - 2

    From Dave Drum@1:18/200 to All on Tuesday, March 15, 2022 13:24:23
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bean & Sausage Stew
    Categories: Pork, Vegetables, Chilies, Beans, Herbs
    Yield: 6 servings

    2 tb Olive oil
    1 lb Thin Irish or Italian pork
    - sausages
    1 lg Yellow onion; in 6 wedges
    +=PLUS=+
    4 md Yellow onions; thin sliced
    - lengthwise
    1 lg Whole carrot; in 6 pieces
    1/2 Leek; white/light green
    - parts only, quartered
    - crosswise
    10 oz Dried lima beans; soaked
    - overnight
    2 Sprigs thyme
    1 Sprig rosemary
    Salt & fresh ground pepper
    5 tb Unsalted butter
    6 cl Garlic; smashed, peeled
    1 tb White wine vinegar
    1 Fresno chile; stemmed,
    - seeded, fine chopped
    2 tb Whole-grain mustard; more
    - for serving
    7 oz Stale sourdough bread

    In a medium saucepan, heat 1 tablespoon olive oil over
    medium. Working in batches, add the sausages and cook,
    turning, until browned but slightly undercooked, about 5
    minutes. Transfer the sausages to a plate, halve
    crosswise, and return the pan to the heat.

    Add the onion wedges, carrot, and leek and cook,
    stirring, until lightly browned, about 5 minutes. Drain
    the beans and then stir them into the vegetables along
    with 1 thyme sprig, the rosemary, and 5 cups water.
    Bring the beans to a boil and then reduce the heat to
    maintain a steady simmer. Cook, stirring occasionally,
    until the beans are al dente, about 30 minutes. Remove
    from the heat and season the cooking liquid liberally
    with salt and pepper. Let the beans stand until cooled
    to room temperature.

    In a medium saucepan, melt the butter over medium heat.
    Add the sliced onions, garlic, and remaining thyme
    sprig. Season with salt and cook, stirring, until the
    onions are caramelized and soft, about 40 minutes. Stir
    in the vinegar and chile and cook, stirring, for 5
    minutes. Stir in the mustard and then remove the pan
    from the heat.

    Set the oven @ 350┬║F/175┬║C.

    In a large bowl, combine the beans and their liquid with
    the sausages and caramelized onions until evenly mixed,
    and then divide among six 8-oz. ramekins set on a baking
    sheet. Meanwhile, in a food processor, pulse the bread
    until it forms coarse crumbs. Add the remaining 1
    tablespoon olive oil and pulse until the bread crumbs
    are evenly coated with oil. Sprinkle about 3 tablespoons
    bread crumbs evenly over each ramekin, and then bake
    until the bread crumbs are browned and the beans and
    sausage are warmed through and bubbly, about 1 hour.
    Serve hot with more mustard on the side.

    Yield: serves 6

    RECIPE FROM: https://www.saveur.com

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