Pork And Sausages With White Beans

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Dry white beans - see * note
4 lbs	1816g / 64oz	Lean pork - cut bite-size pieces
1		Onion - unpeeled - cut in eighths (large)
6		Tomatoes - unpeeled (small)
6		Garlic cloves - unpeeled
1		Chorizo - (or pepperoni) sausage, whole
1		Pork sausage - cooked and sliced
1/3 cup	78ml	Dark rum
1/4 teaspoon	1.3ml	Cinnamon
1		Bay leaf
1		Cayenne pepper
3 tablespoons	45ml	Olive oil - for frying, plus
1/4 cup	59ml	Olive oil - for sauce
3 tablespoons	45ml	Butter - optional
		Salt - to taste

Recipe Instructions

* Note: Cook beans according to "Basic Recipe For Cooking Dried White Beans" - recipe included in this database.

Heat 3 tablespoons olive oil in a large skillet and brown pork. When pork is well browned, fry onion, tomatoes, and garlic for 15 minutes. Add rum and 1 cup water. Salt to taste. When sauce boils again, add whole chorizo, bay leaf, and cinnamon. After 15 minutes, remove chorizo, tomatoes, garlic cloves, and onions. Pour in enough water to barely cover the meat and cook over moderate flame with lid on until meat is tender. Add more water if sauce becomes dry.

Peel chorizo and garlic. Put in electric blender with tomatoes and onion, 1/4 cup olive oil, and 1/4 cup water. Blend to fine puree. (If you do not have an electric blender, use a mortar and pestle, crushing the solid ingredients to a fine paste before adding liquid.) Add cayenne pepper to sauce until it is as hot as you like it (the sauce should be somewhat peppery). Season with salt and pass through sieve.

When meat is tender, stir in butter if you are using it. Cook sliced pork sausage with meat just long enough to heat it through ; remove slices. Fold in white beans with spatula carefully to avoid bruising; allow beans to heat, then serve in cooking dish with sliced pork sausage on top of beans and meat. Serve sauce apart.

Source:
Barbara Norman

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