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Beans With Sausages And Tomatoes

Type: Vegetables
Courses: Main Course
Serves: 8 people

Recipe Ingredients

3 cups 480g / 16ozDried kidney or Taylor beans - - (1 lb, 2-oz)
4 oz 113gDuck fat
  = (sold frozen at specialty markets)
4   Spicy pork sausages (large)
1/4 lb 113g / 4ozSmoked bacon
1 lb 454g / 16ozOnion - sliced (large)
1   Bouquet garni
  = (knot 3 sprigs thyme, 1 sprig
  Rosemary, 2 sage leaves and 4 sprigs
  Parsley together in cheesecloth)
4   Garlic cloves
1 teaspoon 5mlSea salt - or to taste
  Freshly-ground black pepper - to taste
2   Peeled carrots - peeled, and (large)
  Cut in 1/4" slices
2   Tomatoes - peeled, seeded, (large)
  And quartered
  = (or drained 14-oz can chopped tomatoes)
1 tablespoon 15mlChopped parsley

Recipe Instructions

Place the beans in a bowl; cover by 3 inches with cold water. Soak 8 hours. Drain. Cook in boiling water 30 minutes, then drain.

In a large, heavy saucepan, melt the fat over medium-high heat. Fry the sausages until browned. Remove from the pan, reduce heat to medium and add the onion. Cook until golden, 5 minutes. Add the bacon, beans, bouquet garni, garlic, and season with salt and pepper. Add cold water to cover. Cook uncovered, 1 1/2 hours.

Check the seasoning. Add the carrots and tomatoes. Cook 30 minutes, then set sausages on top, check seasoning, and cook until the water is just under the beans and thick, 30 minutes to 1 hour.

This recipe yields 8 servings.

Each serving: 485 calories; 1,501 mg. sodium; 65 mg. cholesterol; 35 grams fat; 13 grams saturated fat; 23 grams carbohydrates; 20 grams protein; 5.81 grams fiber.

The Los Angeles Times, 01-29-2003


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