Black & White Beans
- Cooking Time: 3-4hrs
- Servings: 6
- 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
- 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.
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.