Posts Tagged ‘beans’

h1

Baked Sausage and Beans

March 28, 2017

This is a play on hot dogs and beans, but we dressed it up with yummy sausage. It comes together very quickly and makes excellent leftovers.

You will need:

  • 16 oz cherry tomatoes
  • 1 large onion, cut in half and thinly sliced
  • 6 cloves garlic, minced
  • 2 T olive oil
  • 4 T sherry vinegar
  • 2 t dried basil
  • 2 t dried parsley
  • ½ t ground pepper
  • ¼ t salt
  • 1 lb hot Italian sausage (or your favorite sausage), each sausage cut into two pieces
  • 2 cans (15 oz each) low sodium great northern beans, drained and rinsed

Then you will…

  1. Preheat your oven to 375 degrees.
  2. In a large ovenproof Dutch oven, mix together the cherry tomatoes, onion, garlic, olive oil, vinegar, basil, parsley, pepper and salt. (You can also use a 9×13 baking dish).
  3. Mix in the sausage.
  4. Bake 35 minutes, until the sausages are roasted and cooked through. Stir once in the middle of the baking time.
  5. Stir in the beans.
  6. Return to oven and bake for another 5-10 minutes, until the beans are warmed through.
  7. Serve with crusty bread and a fresh salad!

20170314 Sausage Beans 01

Advertisements
h1

Tomato and Mushroom Soup with Barley

November 16, 2014

This is a simply, earthy soup that is perfect for the fall. D and I just got back from getting married, and we returned to a crisp day that demanded soup. We didn’t want anything that took too long to put together. This was the perfect solution!

20141116 Mushroom Barley Soup 01

You will need:

  • 2 T unsalted butter
  • 2 T olive oil
  • 1 large sweet onion, sliced thin
  • 4 cloves garlic, minced
  • 16 oz baby bella mushrooms, sliced
  • 1 T dried thyme
  • 1/2 c sherry (or white wine)
  • 1 can (6 oz) tomato paste
  • 4 T miso paste
  • 1 T balsamic vinegar
  • 1 T red wine vinegar
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 can (14.5 oz) white beans, rinsed and drained
  • 4 c beef stock (or whatever stock makes you happiest)
  • 1/2 c barley
  • Salt and pepper, to taste

Then you will…

  1. In a large soup pot, melt the butter with the olive oil over medium-low heat.
  2. Add the onion and garlic, stirring to coat.
  3. Allow to soften about 5 minutes.
  4. Add the mushrooms and thyme to the pot. Cook until the liquid is evaporated, and the mushrooms are lightly browned. Stir occasionally.
  5. De-glaze the pan with the sherry or wine. Scrape up the browned bits from the bottom of the pan; allow some to cook off for about 3 minutes.
  6. Mix in the tomato paste, miso, and the vinegars.
  7. Stir in the diced tomatoes and beans.
  8. Add the stock and bring to a bubble.
  9. Season with salt and pepper to taste.
  10. Stir in the barley and allow the soup to simmer until the barley is tender (about an hour).
  11. Serve with warm, crusty bread.
%d bloggers like this: