MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bean & Sausage Stew
Categories: Pork, Vegetables, Chilies, Beans, Herbs
Yield: 6 servings

2 tb Olive oil
1 lb Thin Irish or Italian pork
- sausages
1 lg Yellow onion; in 6 wedges
+=PLUS=+
4 md Yellow onions; thin sliced
- lengthwise
1 lg Whole carrot; in 6 pieces
1/2 Leek; white/light green
- parts only, quartered
- crosswise
10 oz Dried lima beans; soaked
- overnight
2 Sprigs thyme
1 Sprig rosemary
Salt & fresh ground pepper
5 tb Unsalted butter
6 cl Garlic; smashed, peeled
1 tb White wine vinegar
1 Fresno chile; stemmed,
- seeded, fine chopped
2 tb Whole-grain mustard; more
- for serving
7 oz Stale sourdough bread

In a medium saucepan, heat 1 tablespoon olive oil over
medium. Working in batches, add the sausages and cook,
turning, until browned but slightly undercooked, about 5
minutes. Transfer the sausages to a plate, halve
crosswise, and return the pan to the heat.

Add the onion wedges, carrot, and leek and cook,
stirring, until lightly browned, about 5 minutes. Drain
the beans and then stir them into the vegetables along
with 1 thyme sprig, the rosemary, and 5 cups water.
Bring the beans to a boil and then reduce the heat to
maintain a steady simmer. Cook, stirring occasionally,
until the beans are al dente, about 30 minutes. Remove
from the heat and season the cooking liquid liberally
with salt and pepper. Let the beans stand until cooled
to room temperature.

In a medium saucepan, melt the butter over medium heat.
Add the sliced onions, garlic, and remaining thyme
sprig. Season with salt and cook, stirring, until the
onions are caramelized and soft, about 40 minutes. Stir
in the vinegar and chile and cook, stirring, for 5
minutes. Stir in the mustard and then remove the pan
from the heat.

Set the oven @ 350ºF/175ºC.

In a large bowl, combine the beans and their liquid with
the sausages and caramelized onions until evenly mixed,
and then divide among six 8-oz. ramekins set on a baking
sheet. Meanwhile, in a food processor, pulse the bread
until it forms coarse crumbs. Add the remaining 1
tablespoon olive oil and pulse until the bread crumbs
are evenly coated with oil. Sprinkle about 3 tablespoons
bread crumbs evenly over each ramekin, and then bake
until the bread crumbs are browned and the beans and
sausage are warmed through and bubbly, about 1 hour.
Serve hot with more mustard on the side.

Yield: serves 6

RECIPE FROM: https://www.saveur.com

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