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Butter Bean and Sausage Hot Pot
1 pound smoked sausage
1/4 pound bacon
3 cups fennel, sliced 2 inches long and 1/4 inch thick (1 large bulb)
1 cup celery, sliced 1/2 inch thick
1 cup diced onion
2 tablespoons coarsely chopped garlic (about 3 cloves)
1 pound dried butter beans
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon ground pepper
1 bay leaf
2 14 1/2-ounce cans chicken stock
5 cups water
Make the hot pot: Brown the sausage in a large skillet over medium-high heat. Remove and slice into 1/2-inch rounds. Set aside. Cook the bacon in the same skillet until crisp and golden brown; remove from skillet and set aside, reserving the bacon fat. Reduce heat to medium, add the fennel and celery to the bacon fat and cook for 4 to 5 minutes. Add the onions and garlic and continue to cook until onions become translucent. Remove from heat. Place the browned sausage, cooked bacon, sautéed vegetables and remaining ingredients in a slow cooker and cover. Cook on the low setting until beans are tender -- 6 to 8 hours. Serve hot.
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