Saturday, April 7, 2012

A Bed of Beans for Easter Leftovers

Black, white, red, or otherwise -- beans are King.  How could you not love these things?  They're cheap, healthy, easy to prepare and last forever.  Taking the time to soak and cook dry beans always yields the best results, but this ends up being a two day process.  IMO, the drop-off in flavor and texture of canned beans is not significant enough to deter use, especially during the work week.

A simple white bean ragu is the perfect accompaniment to any pork dish -- be it a chop, sausage or pulled shoulder. The addition of a little cured meat provides a great depth of flavor and fun textural divide.

White Bean Ragu

2 (15-oz) cans of white beans
1 small onion, chopped
1 carrot, medium dice
3 cloves garlic, minced
1 (6-oz) can tomato paste
1 zucchini, medium dice
1 link dry sausage, medium dice
1 cup chicken stock
1 spring thyme
salt, pepper, EVOO

  1. sauté onion and carrot over medium high heat until tender, about 6 minutes.  add garlic, cook until fragrant.  add tomato paste and cook for an additional 5 minutes over medium heat.  
  2. add zucchini, dried sausage, chicken stock and thyme.  bring to a boil and reduce to a simmer.  cook over medium heat for 10 - 15 minutes.  
  3. taste, season and serve as a bed to your favorite pork product.
© 2012 c. c. villani @ "mission: insatiable -

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