rudderless

Red Pot Meals- sausage and beans!

As boat life becomes our reality once again (T minus THREE days!!!), I am trying to remember the best of the one-pot meals. I have a Le Creuset cast iron dutch oven that is my favorite kitchen item, ever. I use it five time a week- for soups, stews, braises, popcorn. The inside bottom is dark brown, seasoned with five years of use and goodness. It’s my baby. So without further ado, here’s a favorite red-pot meal. We made it last night and will be making it again, on the boat!

Spicy bean stew with sausages
adapted from the River Cottage Family Cookbook

2 tbs olive oil or veg oil
1 lb mild Italian sausages, we’ve used both pork and turkey; of course the pork is slightly better, but the turkey seems healthier!
1 medium onion
2 garlic cloves
2 14 oz. cans beans, cannelini, pinto, kidney- whatever you love.
1 tsp brown sugar
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1/2 tsp dried thyme
2 14 oz. cans diced tomatoes
salt and pepper

1. Fry the sausages in the oil, over medium heat until browned all around. Set them aside on a plate,
2. While the sausages cook, peel and chop the onion and garlic as small as you can, drain beans into a colander and rinse.
3. Add onion to the pan (same pan you cooked the sausages in). Turn heat to low and cover, sweating the onion for about 10 minutes. Add garlic and fry for another minute or two, until fragrant. Stir in brown sugar and the spices and thyme.
4. Pour in tomatoes and beans, season, and add sausages. Turn the heat up to medium until stew simmers, then put the lid on, turn to low, and cook for 1-2 hours (longer the better). Stir every now again, but if you cook it gently enough, it shouldn’t stick.
5. You could leave the sausages whole, but I like to pull them out at the end and cut them into bit-size pieces, then add them back in (this makes feeding a toddler simple).
6. This is exceptional with potatoes, mashed or roasted, and a good beer.