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Friday, February 4, 2011

Friday Recipe: Bacon and sausage stew with beans

A friend of mine sent me this, I have no idea where she got it from, but it looks like from the BBC. Thought they were news, apparently they do pretty much everything. In looking over Rachel's Favourite Food for Living by Rachel Allen, I see some yummy chocolate and  hazelnut caramel (pronounce cara-mel, not car-mel) bars.

Now this sounds easy enough, but it's converting grams to ounces and rashers to American terms. Luckily, as you can see, she includes that for any Americans willing to try this recipe. And I have. And it's delicious!

75g/3oz dried black turtle beans (or black-eyed beans), 75g/3oz dried borlotti beans or kidney beans and 75g/3oz dried cannellini beans or haricot beans (or 2 x 400g of canned beans of your choice, rinsed and drained)
8 rashers smoked bacon (about 300g/11oz), sliced into lardons
2 tbsp olive oil
4 garlic cloves, peeled and chopped
2 x 400g tins of chopped tomatoes or 800g/1lb 12oz fresh tomatoes
1.2 litres/2 pints chicken stock
225g/8oz cabbage (preferably green, such as Savoy), thinly sliced
300g/11oz smoked sausages, sliced into 5mm/¼in thick pieces
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
salt and freshly ground black pepper

Preparation method
1.If using dried beans, soak them in cold water for 5-6 hours or overnight, then drain, cover with fresh cold water and simmer for 35-40 minutes until they are cooked through.

2.Gently fry the bacon in the olive oil in a flame proof casserole on a medium high heat for a few minutes until golden-brown. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for ten minutes.

3.Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 5-10 minutes. Add the chopped herbs. Season to taste with salt and freshly ground black pepper.

Preparation time: 30 mins to 1 hour
Cooking time: 30 mins to 1 hour
Serves 4

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