The Beans and Sausage Recipe I Swear By for Cold Winter Nights ...Middle East

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The reason I come back to this meal again and again is because it uses the Screw It method of cooking—just dump everything in the pot. Well, the initial sausage searing is a must for flavor, but I consider that step part of the Screw It method because it allows me to skip the whole mise en place business: I use the sausages’ sear time to chop the other two ingredients.  

Credit: Allie Chanthorn Reinmann

This dish makes me feel like I’m in a cozy tavern on a snowy mountain. That’s never happened to me, but I’m confident a meal like this would be available there. I use the entire can of cannellini beans, including the aquafaba. Don’t drain those beans, even if you elect to use a different variety like chickpeas or red beans. The viscous liquid is full of helpful proteins and starches that will thicken the sauce beautifully. That liquid will also help dissolve the fond that builds from your seared sausage and create a deeply savory sauce. 

Dump all of the ingredients over the seared sausage and let it simmer. Credit: Allie Chanthorn Reinmann

Easy Dutch Oven Beans and Sausage Recipe

Ingredients:

4 sausage links

2 red potatoes

1 can cannellini beans (liquid included)

½ teaspoon salt (adjustable according to your chicken broth)

2. Meanwhile, prepare the other ingredients. Roughly chop the kale, cut the potatoes into half-inch cubes, peel and smash the garlic clove. 

4. About five minutes before it’s finished, smash some of the beans with a wooden spoon to release some of the starches and thicken the sauce even more (if desired). Enjoy with a hunk of crusty bread.

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