Monday, April 26, 2010

Tuesday Night Supper Club: Pork and Beans--Reimagined

i know
i am supposed to be
 a "foodie"
and eat only 
fabulous
organic
exceptional
food items
but 
mention the word
campfire
and suddenly
i have cravings
for
pieces of hot dog
floating in
baked beans

just writing this
is giving me a hankering

however

i couldn't well imagine
that you would need that recipe
so i give you
a mature adult version
that
you can eat on your patio
while enjoying 
the blaze
of the 
setting sun

Pork and Beans
(printable recipe)
1 Tbs olive oil
2 rashers bacon--chopped
2 cups finely sliced leeks (crosswise)
2 garlic cloves--finely minced
1 tsp fresh rosemary--finely minced
1/2 red bell pepper--in small dice
1/2 lightly packed cup sundried tomato--chopped (tomato should be packed in oil or reconstituted before using)
1 bottle beer
3 cups cooked cannellini beans--drained (drained if using canned)
salt and pepper
4 italian sausage (or any dinner sausage you like)
aged or reduced balsamic vinegar (optional)
Heat stockpot over medium heat.  Cook bacon in olive oil until it is cooked, but has not crisped.  Pour off all but 1 tablespoon fat.  Toss in leeks and cook until they are soft and creamy.  Add garlic and continue to cook until the garlic just begins to soften.  Add tomatoes, rosemary and red peppers. Cook for about 5 minutes, then pour in beer and beans. Cook for about 15-20 minutes on low (can go longer if you like). Meanwhile, cook sausage in a heavy pan or on the grill. Test beans for seasoning and add salt and pepper as desired (i add about 1 tsp pepper and just a pinch of salt).  Spoon beans onto serving plate. Top with a sausage (or two) and drizzle with balsamic vinegar (if using).
EAT UP!


2 comments:

  1. My mom makes the best beans & weenies. Yummy!

    Thanks for stopping by on my special SITS day.

    ReplyDelete

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