Tuesday, November 16, 2010
So, now it is time to get back in the saddle and start preparing for the holidays. Oh, yes, except for the one more interruption. We are also volunteering at the LPGA golf classic the first weekend in December.
The Trout found this recipe a couple of weeks ago in the NY Times. I was surprised how quickly it came together and no, don't soak the dried beans overnight. They cook up nicely in 2 hours. The addition of the balsamic vinegar at the end seemed odd, but we liked it and even added more to the bowl. A nice touch.
Herbed White Bean and Sausage Stew
Time 2 1/2 hours from the NY Times
2 tablespoons olive oil, more for serving
1 pound sweet Italian sausage, sliced 3/4 inch thick
1 tablespoon tomato paste (Be sure to try the tomato paste in a tube. So convenient)
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried Great Northern Beans, rinsed and picked through
8 cups water
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, more for serving
1/2 teaspoon black pepper, more to taste
Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
Add the tomato paste and cumin to the pot. Cook, stirring until golden brown, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasonings. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.
Yield: 6-8 servings