Every winter there is a point where you have to summarize your arsenal of hot liquid meals. If you have enough recipes – all of your hot soups, stews, stupid and chunky sauces – you can bring them to spring. Much to my friends, I call this hot bean season. One of my favorite dishes that fits this category are my Dutch oven beans and sausage. It is absolutely simple, completely satisfactory, and you need absolutely no unusual cooking skills to make it.
The reason why I come back to this meal again and again is always that it uses the screw method for cooking. Just let everything in the pot. Well, the initial sausage industry is a must for the taste, but I look at this part of the screw -Tit method because I can skip the entire business with the entire location: I use the Sear time of the sausages to the other two ingredients to chop.
Credit: Allie Chanthorn Reinmann
I like this recipe in a Dutch oven. (Don’t worry, you don’t need a le Creuset. Each of these cheaper Perfect.) This meal cooks for a while, and the heavy cast iron of a Dutch oven keeps the low heat evenly distributed, while the arched lid turns the moisture back into the sauce. This means that you could make these bangin beans and sausage in every pot with heavy soil or a large, wide pan with a well-fitting lid.
In this dish I feel like in a cozy tavern on a snow -covered mountain. This has never happened to me, but I am confident that a meal like this would be available there. I use the entire cans of cannellini beans, including the Aquafaba. Don’t let these beans, even if you use a different variety such as chickpeas or red beans. The viscose liquid is full of helpful proteins and strengths that thicken the sauce beautifully. This liquid will also help to dissolve the quality that is built up from its fried sausage and create a deeply hearty sauce.
Leave all the ingredients over the attached sausage and let them simmer.
Credit: Allie Chanthorn Reinmann
In my opinion, this recipe serves two people with two sausages, but you are welcome to double for a larger group or use a little more ingredient to make it your style. A few more potatoes do not harm this dish. If you don’t like kale, replace it with raw spinach, chard, mustard green or collards.
Simple Dutch oven beans and sausage recipe
Ingredients:
1. In a large Dutch oven or heavy pot over medium heat, fry the sausage link in olive oil. Turn them once or twice as you cook.
2. Prepare the other ingredients. Chop the kale rough, cut the potatoes into half customs cubes, peel and smash the clove of garlic.
3. As soon as the sausages have a little color on two sides of each left, throw in all other ingredients. Give everything a stocher to make sure you contact the broth a little. Cover it with a well -sitting lid and simmer it for 20 to 25 minutes on low heat. Stir occasionally to scratch the estate from the bottom of the pan.
4. About five minutes before it is finished, smash a few beans with a wooden spoon to leave some of the strengths and thicken the sauce even more (if desired). Enjoy with a piece of crispy bread.
