Serves 1
Directions
- 1Small dice one Spanish onion and two bell peppers.
- 2Prepare about a pound and a half of sausage by breaking it up and cooking it until browned for 3-4 minutes.
- 3Remove the cooked sausage to a flat surface or plate and remove as much or as little fat as desired.
- 4Give the sausage a light pinch of salt.
- 5Cook the diced vegetables for 5-6 minutes.
- 6Add 1.5 cups of beans (cooked or canned) to the vegetables.
- 7Return the sausage to the pan with the vegetables and beans.
- 8Add the minced garlic.
- 9Pour in 2 cups of chicken or vegetable stock, or water, and reduce the liquid by about half.
- 10Taste the dish and add salt or pepper as needed.
- 11If desired, add hand-torn basil, parsley, a shot of cherry vinegar, and about a tablespoon of cold butter.
Ingredients
- 1 Spanish onion, small diced
- 2 bell peppers
- 2 -3 garlic cloves, minced
- 1.5 lb hot Italian sausage
- 1.5 cup Great Northern beans
- 1 pinch kosher salt
- 2 cups chicken or vegetable stock or water
- hand-torn basil
- parsley
- shot cherry vinegar
- 1 tablespoon cold butter
Equipment
microplane (optional)garlic press (optional)box grater (optional)plate
Tips
- When starting to cook, buy pre-cut vegetables if easier.
- Practice knife skills over time.
- Don't overthink mincing garlic; use a microplane, garlic press, or box grater.
- If using bulk or loose sausage, it means it's not in the casing; otherwise, pull sausage out of casings.
- Season food as you go, not just at the end.
- Add minced garlic after onions and peppers, or separately to control burning.
- If stock is unavailable, use water.
- Always taste everything and adjust seasoning.
- Use fresh herbs at the end to finish a dish.