Recipe

Bean And Sausage Salad Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 4 months, 2 weeks ago The pairing of legumes wiyh sausage is a common in Italian dishes as it is in a French cassoulet. Cured sausage and beans make a nourishing supper. Adapted from Idone's "Salad Days" 1989 Prep:60m Cook:60m Servings:6	Spinach1948
	salad easy beansalad sausage

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Ingredients

Ingredients:

8-oz dried Kidney beans

8-oz dried White pea or Navy beans

2 quarts Chicken stock

3 Jalapeno peppers, halved crosswise

3 Garlic cloves

1 medium Onion, halved

1 tsp. Dried thyme

1 hot red chile pepper

½ pint red pearl onions, or 1 medium red onion

¾ cup Vinaigrette

¼ cup chopped dill

Salt and freshly milled black pepper

1 Lb cured Italian or French hard sausage, thinly sliced

Directions

Method:

1)Wash and pick over each type of beans, keeping them separate.

2)Place type of bean in a saucepan and divide the stock between them. Add water, if necessary, to cover by 2 inches.

3)Place 2 Jalapeno halves in each pan of beans.

4)Crush and peel 2 of the garlic cloves. Add 1 to each pan.

5)Add ½ of the onion to each pan, along with half of the thyme.

6)Bring both pans to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes, or until the beans are tender.

7)Remove from the heat and let the beans cool in their liquid.

8)When cool, drain the beans and discard the garlic, onion, and jalapenos. Combine the beans in a large bowl.

9)Remove the stems and seeds from the remaining jalapeno and the red chile. Cut into fine dice. Mince the remaining garlic clove. Add all of the diced peppers and the garlic to the beans.

10)Thinly slice the pearl onions. Separate them into rings and add to the beans.

11)Fold in the vinaigrette and dill. Season with salt and pepper to taste.

12)Cover the beans and refrigerate for at least 4 hours, or overnight.

13)Let the beans warm to room temperature for 1 hour before serving.

14)Toss the beans well. Divide among 6 dinner plates. Arrange about 6 slices of sausage around each plate. Serve.

Calories: 810 per serving. To lower the calories use lite or fat free Vinaigrette.

Wine: Cote Rotie

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