Cannellini Sage Tomato Sausage
January 2, 2023
WSJ Oct 2022 SVG 6
INGREDIENTS
1 lb cannellini beans, soaked overnight
5 cloves garlic
1 sprig fresh sage
olive oil
3 sweet Italian sausages, cut lengthwise, remove from casings
2 cloves garlic
4 fresh sage leaves
Can 28 oz crushed tomatoes
salt & pepper
BEANS
- clean and rinse beans. Soak overnight, cover with 3 inches water. Drain
- Cover drained beans with 2″ water, add garlic & sage, 2 TB olive oil. Cover, simmer 40-50 min (or use pressure cooker). add some salt, cook 10 min more. (Can leave beans in liquid, refrigerate up to 5 days)
SAUSAGES & TOMATOES Pre Heat oven 375°
- Oven proof pan, heat with 2TB olive oil Med-Hi heat.Add crumbled sausage, garlic & sage. Stir until browned
- ADD canned tomatoes, stir, reduce heat Med-Low. Cook 10-15 min until glossy & thick
- ADD 4 C prepared beans
- Transfer to oven, bake 25-30 min until edges crusty & brown
Black eyed peas New Year’s Day
January 5, 2019
2018 Cam Davidson Family, in memory of Joe. New Year’s Day Tradition. 8 svgs QED
Bon Appetite
INGREDIENTS
- 8 C water
- 2 TB olive oil
- 4-8 oz slab bacon cut into 1/2 inch pieces
- 1 med onion finely chopped
- 5 sprigs thyme
- 4 garlic cloves , smashed
- 2 C dry black eyed peas, soaked overnight, drained
- salt & pepper
DIRECTIONS
- Use saucepan/pot. Heat olive oil over medium heat. Add bacon, cook until bacon becomes shiny, 5 min.
- Add onions, golden & tender, 5 min.
- add thyme, garlic, soaked peas (drained) and 8 C water.
- reduce heat to med-low simmer until peas tender, 35-45 min. skim foam from surface during cooking. Discard thyme.
White Chili
April 21, 2015
From C & Z 2014 Serves 4, great as next day leftovers, so make extra!
- 1 lb boneless chicken breast cubed
- 1 med onion diced small
- 1 TB oil
- 2 cans drained & rinsed cannellini beans
- 14.5 oz chicken broth
- 1 4oz can diced “Hatch”green chilis
- 1 4oz can sliced jalapeño chilis
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- ¼ tsp cayenne
- 2 garlic cloves minced
- ½ cup half&half
- 8 oz low fat sour cream
- Heat oil in large pot med-hi heat. Add chicken & onion, sauté 6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
- Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
- Turn off heat. Add sour cream and half&half.
- Serve (and optional: top with sour cream & cheddar cheese).
Vegetarian chili
January 8, 2013
From SF Chronicle, Nicolette Niman. Make in cast iron Dutch oven, 8-10 servings
Rinse canned beans in colander:
- 15 oz can Black beans
- 15 oz can Pinto beans
- 15 oz can kidney beans
Heat spices in fry pan over med heat
- 4 tsp cumin seeds, toast until fragrant 2-3 min, then add
- 2 tsp dry mexican oregano, toast 10 SEC. Remove pan from heat. Using mortar and pestle, crush toasted oregano & cumin.
Sautee onions med-low heat until translucent, stir frequently, 8 minutes in large pot (Dutch oven)
- Heat 1 TB Canola and 2 TB olive oil in pan, add
- 3 onions diced small, saute until translucent, then add spices
- Add the toasted cumin, oregano.
- S & P to taste
- 2 garlic cloves coarsely chopped
- 4 tsp sweet paprika
- 3 TB ground red chili
Add tomatoes and cilantro to pot, heat on med until it begins to bubble, then add beans.
- 28 oz can chopped stewed tomatoes
- 15 oz can tomato sauce
- ¼ Cup chopped fresh cilantro
Add beans and simmer on low for 1 hour. Add S&P and Chili as needed.
Just before serving, add dash red wine vinegar.
Garnish with shredded sharp cheddar, sour cream, finely chopped cilantro
Buffalo Chili
March 23, 2012
From Williams-Sonoma “Savoring America” 2 hours cook time in large cast iron dutch oven. 8-10 servings
- 3 lbs ground or minced lean or buffalo meat
- 1 Tb salt
Cook meat in large cast iron fry pan over medium heat until uniformly gray (12-15 minutes).
- 5 slices or 1/4 lb thick sliced bacon (fry bacon in cast iron pot or microwave)
- 2 large onions chopped
- 8 cloves garlic chopped
- 3 jalapenos chopped
Add onions,garlic & jalapenos to pot (add oil if bacon was microwaved). Cover and cook med-low heat, stirring occasionally without browning about 10 min.
- 1/3 c (3oz/90 g) mild, powdered red chili
- 2 TB ground cumin
- 1 TB dried Mexican oregano
- 1 TB ground black pepper
- 1 tsp ground corriander
- 1/2 tsp red pepper flakes
Add spices to pot, stirring constantly for 2 min.
- 5 C (40 oz) beef stock
- 1 can (28 oz) chopped tomatoes with juice
- cooked meat from frying pan
Add beef stock, tomatoes and meat to pot, bring to a simmer, partially cover, stir occasionally, cook 2 hours.
- 2 TB cornmeal
- 2 cans (15 oz each) black beans, drained & rinsed
Sprinkled and stir in corn meal, add beans and heat.
TOPPINGS – optional
- sour cream, sliced green onions, choped fresh tomatoes, shredded jack cheese and fire roasted corn (frozen from Trader Joes)
Soupe au Pistou
January 22, 2012
From Sunset 1998, made after Thanksgiving. 12-14 servings, use a BIG stainless pot.
Cut into 1/2 inch cubes first four (4) items
- 1 lb butternut squash
- 2 carrots (6 ounces)
- 1 red potato (5 oz)
- 3 stalks celery
- 1 onion (8 oz) chopped
- 3 cloves garlic, minced
- 14 Cups chicken broth
Boil broth, and above ingredients, for 10 minutes.
- 1/2 lb zucchini cut into 1/2 inch cubes
- 1 red pepper cut into 1/2 inch cubes
- 2 TBs fresh chopped Basil
- 5 cans (15 oz) Cannellini beans, drained, rinsed.
Add above ingredients to broth, cover, simmer 20 minutes.
- 1/4 cup pistou (pesto)
Stir pistou into finished soup.
PISTOU
- 5 cloves garlic
- 2 1/2 C fresh basil leaves
- 2/3 C Olive oil
- 2/3 C grated parmesan cheese
or
- 2 cloves garlic
- 2 C fresh basil leaves
- ½ C oil
- ¼ C parmesan
Puree above ingredients, add some to each bowl.
Olsson Recipes 