phaeton <[email protected]> wrote:
>Speaking of beans...
>I've got the taste for a savory bean stew type of meal. Here's what I
>plan on starting with:
>1) Soak a pound of pinto beans in water overnight. Rinse, boil, rinse
>etc as necessary.
>2) Saute in olive oil the following, in batches if necessary: 1 white
>onion (chopped), 1 green bell pepper (chopped) and 3 or 4 cloves of
>3) Throw onion, pepper and garlic into a stock pot. Add about 1.5
>cups of merlot or burgundy wine.
>4) Brown about a pound of bulk sausage (or sausage links with the skin
>cut off and the contents spread out into a pan). I can't decide
>between bratwurst, chorizo or andouille, or even just plain ground
>pork. Drain fat, and put into stock pot.
>5) Bring stockpot contents to a boil, then reduce heat, simmer with
>the lid on for about 20 minutes to allow the vegetables to 'juice
>6) Add beans to stock pot. Add enough chicken broth to get the liquid
>level up to the top layer of beans.
>7) Bring it all to a boil again, then reduce heat, put the lid on and
>simmer for another 40 minutes to an hour.
>8) Serve with a crusty wheat bread or brown rice.
>A little much for this time of year, perhaps, but it sounds good to
>me. If this were you, how would you do it? What would you add,
>subtract, or change?
Sounds great. The proportion of wine seems high. You may not
wish to commit to the entire amount of wine early in the
recipe, before tasting. The proportion of onion/green pepper seems low.
It's not clear how much chicken stock you would end up using but you
don't want it too broth-y. (At least, I wouldn't want it to be.)
The proportion of sausage is possibly more than you need, depending