Subj : Fall Dinners - 17
To   : All
From : Dave Drum
Date : Sat Nov 19 2022 13:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbed White Bean & Sausage Stew
 Categories: Pork, Herbs, Beans, Vegetables
      Yield: 7 servings
 
      2 tb Extra-virgin olive oil; more
           - for serving
      1 lb Italian sausage links;
           - sliced 1/4" thick
      1 tb Tomato paste
    1/2 ts Ground cumin
      2 md Carrots; fine diced
      2    Celery ribs; fine diced
      1 lg Onion; chopped
      2 cl Garlic; fine chopped
      1 lb Dried great Northern beans;
           - rinsed, picked through
      2 ts Kosher salt; to taste
      2    Thyme sprigs
      1 lg Rosemary sprig
      1    Bay leaf
      2 ts Balsamic vinegar; more to
           - serve
    1/2 ts Black pepper; more to taste
 
  Heat oil in a large stockpot over medium-high. 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 dark golden, 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 beans are tender, return the sausage to the pot.
  Simmer for 5 minutes. Stir in the vinegar and pepper.
  Taste and adjust seasoning. Ladle into warm bowls and
  serve drizzled with more vinegar and olive oil.
  
  By: Melissa Clark
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Whole Foods ain't exactly a tiny hemp-n'-beans farmer's market
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