Serves 1
Directions
- 1Small dice one Spanish onion and two bell peppers.
- 2Cook about a pound and a half of hot Italian sausage, breaking it up as it browns for 3 to 4 minutes.
- 3Remove the cooked sausage to a flat surface, like a plate, and you can remove as much or as little of the fat as you like.
- 4Give the vegetables a light pinch of salt and cook for 5 to 6 minutes.
- 5Add the cooked sausage back in with the vegetables.
- 6Add minced garlic, noting you can add it after the onions and peppers or separately to prevent burning.
- 7Pour in two cups of chicken or vegetable stock, or even some liquid from canned beans, or just water.
- 8Reduce the liquid by about half.
- 9Taste everything and add any salt or pepper as needed.
- 10For an enhanced flavor, add hand-torn basil, parsley, a shot of cherry vinegar, and about a tablespoon of cold butter at the end.
Ingredients
- 1 Spanish onion, small diced
- 2 bell peppers
- 1.5 pound hot Italian sausage
- 1 light pinch salt
- 1.5 cup great northern beans
- minced garlic
- 2 cups chicken or vegetable stock
- basil, hand torn
- parsley
- 1 shot cherry vinegar
- 1 tablespoon cold butter
Tips
- If you're new to cooking, consider buying pre-cut vegetables.
- Focus on making something edible and gradually incorporate knife practice.
- You can use a microplane, garlic press, or box grater for garlic.
- Season your food as you go.
- Use fresh herbs at the end to finish a dish.
- Always taste everything and adjust seasonings.
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