White beans & sausage
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Great Northern beans; rinsed & drained |
| 6 | cups | ;Water |
| 1 | pounds | German or Polish sausage sliced |
| 3 | tablespoons | Safflower or corn oil |
| 1 | large | Onion; chopped |
| 2 | larges | Garlic clove; minced |
| 3 | larges | Carrot; thinly sliced |
| 2 | eaches | Celery stalk; sliced |
| 1 | teaspoon | Thyme, dried leaves |
| ½ | cup | Parsley, fresh; minced |
| 2 | larges | Tomatoes, peeled & chopped |
| ½ | cup | ;Water |
| 1 | each | Bay leaf |
| Salt & pepper; to taste | ||
| White wine vinegar | ||
YIELD: 6 SERVINGS
Combine beans and water in a large pot. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Meanwhile, in a large skillet, cook sausage over medium heat until browned. Remove from pan with a slotted spoon and set aside. Pour off rendered fat and wipe pan clean with a paper towel. Heat oil and saut‚ onion and garlic for 2 minutes; add carrots, celery, thyme and parsley. Continue to saute for 2 to 3 minutes. Stir in tomatoes and water. Add bay leaf and salt and black pepper lightly. Cook, covered, until vegetables are tender.
Then, remove from heat. Add to beans, along with sausage, after an hour. Simmer, covered, until beans are tender and flavors are mingled. Add salt and vinegar to taste. Source: MAINPORK.ZIP Submitted By SAM WARING On 01-31-95