One of the reasons I love winter is that it gives me the opportunity to prepare thick and hearty soups and stews. One of my favorite ingredients to base a hearty meal in a bowl on is beans; favas, limas, navy, black, kidney, you name it, it finds a way into one of my creations. This recipe is one I made up on the fly. It is so simple and made the house smell like a French Restaurant in the springtime! It turned out so good that I have to make it again. That, and my daughter says I owe her the recipe, so here it is!
Ragout of Limas w/ Chicken Sausage
(serves 6 hungry people)
cooking time 4 to 5 hours
1 - 16 oz bag Dried Lima Beans
3 cps water
1 small onion
2 tbs olive oil
1 lb bulk or 4 links Chicken/Basil sausages
1 to 2 tsps Bouquet Garni
1 cp white wine
1 tsp chicken bouillon or soup base
salt and pepper to taste.
- Rinse and sort the beans. Soak overnight or using hot water quick soak method.
- Drain and place into a large pot with water. Bring to a boil and simmer until beans are soft.
- Meanwhile, saute onions in olive oil until carmelized to bring out the natural sweetness.
- Add sausage and saute until browned.
- Add bougquet garni and continue sauteing until the herbs blossom and the wonderous aroma surrounds you.
- When beans are soft, add sausage onion, herb mixture to pot.
- Add wine, stir in bouillon, salt and pepper.
- Allow to simmer until beans absorb flavor of herbs - about 15 minutes - adding more water if needed.
Now - grab a loaf of crusty bread, mix up a salad and have a wonderful meal!
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