Sometimes the filthiest things come out of my mouth and I don't even realize it. I've been known to shout, "I LOVE CAULK!" without any regard for other possible interpretations. I will go on and on about how wet I am after a recent downpour in front of a male audience and realize only later what I've done. Naturally, people might assume I do this for effect—a shameless plea for attention—when, in fact, I have no idea what's coming out of my mouth at the time.
Once, Husband overheard my side of a phone conversation with my 90-year-old great uncle that sounded something like this: "You should be able to get it up....... Try Nonni's place if it doesn't work at yours.......If it's working it should come right up. You'll know.......If you can't get it up in the living room or the bedroom, try the kitchen. Try the bathroom if you have to." We were talking about wifi and how to access the family recipes on my blog, but that wasn't what it sounded like. When I finally hung up, I saw Husband standing in the doorway, arms folded, shaking his head, "Well, that one was for the books. Did Uncle Joe get it up?" Verrrrrry sloooowly my awareness dawned.
So I think it wise when venturing to talk about sausages here that I keep things short and sweet. I enjoy going on at length, don't get me wrong, but it's probably better to proceed with caution just in case important people are monitoring this blog. The thrust of it is this: it won't end well. Instead, here's a recipe for a white bean stew I made during this cold, rainy week using sausages from Pete and Jen's Backyard Birds and their collaborators over at Green Mountain Smokehouse in Vermont. Tasty, tasty stuff!
Chorizo and White Bean Stew
Feel free to add some greens. Mine were on the side, but they don't have to be!
2 Tbsp. olive oil
1 Tbsp. bacon fat (optional)
1 onion, chopped
3 garlic cloves, finely chopped
1 Tbsp. fresh rosemary, chopped (or 1 tsp. dried)
1 Tbsp. fresh thyme, chopped (or 1 tsp. dried)
2 tomatoes, chopped (or an equivalent amount of leftover tomato sauce)
1 tsp. smoked paprika
3 chorizo sausages (about 3/4 lb.)
2 15-oz. cans cannellini beans, drained, rinsed
Heat the oil in a large, heavy-based pot over medium heat. Sauté the onion 4-5 minutes until they just start to brown. Add the garlic, rosemary, and thyme, and stir about 30 seconds. Add the tomatoes and paprika, and simmer 4-5 minutes until tomatoes are soft. Meanwhile, slice chorizo into 1/2-inch thick rounds. Add the chorizo and beans to the pot with enough water to cover. Bring to a boil, then lower heat. Simmer 5-8 minutes until sausages are cooked through. Serve over rice or next to a big pile of greens with a hunk of crusty bread.