Subj : 3/17 St. Pat's Day - 2
To   : All
From : Dave Drum
Date : Tue Mar 15 2022 13:22:45

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 @ 350ºF/175ºC.
  
  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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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