BLACK & WHITE BEANS

 

  • Cooking Time: 3-4hrs
  • Servings: 6
  • Preparation Time:

Ingredients

  • 1/2 lb sage or breakfast sausage
  • handful finely chopped jowl bacon
  • 1 med onion, chopped
  • 3-4 cloves garlic, chopped
  • 1/4 tsp each of:
  • cumin, coriander, cayenne pepper, black pepper, white pepper, nutmeg, dried cilantro
  • salt to taste
  • 1 can black beans
  • 1 can white beans (cannelli or navy)
  • 1 can tomatoes
  • 1 carton (6 cups or so) chicken stock
  • 1/2 bag frozen greens & turnips

Directions

  • Partially brown the sausage in a large dutch oven, adding the bacon, onion, garlic and spices before completely cooked, to carmelize them as well.
  • When meat is browned and all is carmelized and fragrant, add remaining ingredients EXCEPT for frozen greens & turnips, stirring to blend well. Cook a minimum of 3 hrs, adding add'l stock if needed or to be of the consistency you prefer; these types of "soups" will thicken up in the refrigerator, too.
  • Approx 1/2hr or 1hr before serving, add the frozen greens; you CAN add them at the onset of cooking and it will taste just fine, BUT- the longer you cook greens, the duller they become in color.
  • So, if you are serving to impress, add later in the process. If you are cooking for yourself and your family, it is FINE to add with the beans and tomatoes, etc.
  • Serve with some nice, crusty bread & butter.
  • These soups keep & reheat well for days, but you may need to add a bit of water as time goes by as they will thicken due to the starch content of the beans. ALSO- they get BETTER with age! This soup tastes best 2 days later out of the frig, after the flavors have married and the beans have steeped in them.

Notes

I am the Goddess of Peasant Cuisine (so I am told), and beans are one of my FAVORITE peasant foods. I have invented a number of hearty, rustic dishes just by throwing ingredients together using a basic formula: meat, stock, beans, spice and veggies. There are innumerable combinations of this possible; this is one that I've recently documented.

NOTES: you can use canned beans, OR soak a half of a standard bag of dried product overnight and then boil til soft the next day- whatever your preference! I'll note CANNED beans in recipes. I refer to 14.5 to 16oz (standard grocery store-fare) size packages in this recipe.

Categories: Beans  Soup  Stew 

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