Sausage and lentil stew

Warm, filling and re-heats well. Great for the cooling days of fall.

Ingredients
2 tablespoon olive oil
2-3 toulouse style sausages
2 carrots, diced
2 onions, minced
1-2 garlic clove, minced
pinch of ground cumin
1/2 cup duPuy Lentils
2-3 large tomatoes, in large dice (about 4 cups)
3 cups vegetable broth
1 handful green or yellow beans
almond slivers
salt and pepper
ingredients

***

1. Cut the sausages into segments about 1 inch each. I leave the casing on because I don’t mind it. If it bothers you, you can remove it first.
cut-sausage

2. In a large soup pot warm the oil. Add the sausages and cook for a few minutes until colored but not cooked all the way through. Remove from the pot.
color-sausage

3. Turn down the heat to a medium-low. Add the onions and carrots and sweat for 5 minutes.
onions

4. Add the garlic and cumin. Cook for 1 minute or until fragrant.
garlic

5. Rinse the lentils and pick through to remove rocks and debris. Add to the pot. Stir well to coat in the oils.
lentils

6. Add the tomatoes and broth. Add salt and pepper to taste. Simmer over medium heat for 30 minutes.
tomatoes

7. Towards the end of the simmering time prep the beans… I used green, yellow and purple because I had them. You can use just one color, doesn’t matter.
Cut them in chunks 1-2 inches long.
beans

8. Return the sausage to the pot and add the beans. Simmer for 5 minutes. Taste to adjust seasoning.
add-beans

9. Serve with a bit of slivered almonds on top.
plate

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White beans and sausage

Almost a mock cassoulet, simpler, cheaper and with less meats involved. But warm and plentiful and filling.

Ingredients
3 spicy Italian sausages
1-2 table spoon olive oil
2 large yellow onions, chopped
2 cloves of garlic, minced
2 table spoon fresh thyme, chopped
1 cup chicken stock
1 1/2 table spoon tomato paste
2 cans of white kidney beans
1/4 cup breadcrumbs.
1/8 cup parmesan cheese
black pepper.
ingredients

***

1. Pre-heat the oven to 375F.
In a large cast iron pot sear the sausages until colored on all sides. Remove from pot and set aside.
sausage

2. Add the olive oil and onions. Sweat until translucent.
onions

3. Add the garlic and thyme, sweat until fragrant.
herbs

4. Deglaze with the chicken stock.
stock

5. Add the tomato paste and mix well to incorporate.
tomato

6. Add the beans, with the liquid. Season with black pepper. Bring to a simmer.
beans

7. In a separate bowl mix the bread crumbs and parmesan cheese.
topping

8. Once the liquid is simmering and has started to thicken a bit, return the sausages to the pot. Cut the sausages into segments at this point.
add-sausages2

9. Sprinkle the bread crumbs on top.
add-topping2

10. Transfer to the oven and bake for 20 minutes, until the topping has turned golden.
baked2

11. Serve warm.
serve2

Berry Beer Baked Beans

A delicious recipe, not too sweet or heavy that I picked up on 101 cookbooks. Go check out the website for the full recipe, only my pictures to see here!

I swapped the vegetable broth for chicken broth since that is what I had on hand. Mine also took forever to cook (2-3 hours) since the beans were really old.