Thursday, January 11, 2007
Bean and chili bake
2 pounds dried small lima beans1/4 pound bacon, cut into strips
2 Tablespoons Olive oil
2 pounds italian sausage (I like hot italian)
3 medium onions, chopped
2 cloves garlic, chopped
3 Tablespoons chili powder
1 Tablespoon ground cumin
1/2 Tablespoon powdered mustard
2 cans crushed tomatoes (14.5 oz can)
1/3 cup Red wine vinegar
2 Tablespoons Worchestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
 |
| It's chili-licious! |
Put beans and bacon into a large pot and fill with water to cover. Bring to a boil, then reduce heat and simmer for 1-1/2 to 2 hours, or until beans are tender. Drain beans and reserve cooking water.
In another large pot (or the one you've just emptied and washed) heat the olive oil over medium heat. Add sausage and saute until evenly browned, breaking into coarse chunks as you go. Add onions and garlic. Saute several minutes more, or until onions are translucent.
Add Chili powder, cumin, and dried mustard. saute for another minute or so before adding tomaties, vinegar, Worchestershire sauce salt, pepper 1 1/2 cups of reserved bean liquid and bay leaf. Bring to a boil, reduce heat and simmer for another 30 minutes.
preheat oven to 375. Stir beans and chili together in a shallow baking dish (note: I had to use two pans). Add more bean water if more moisture is needed to keep beans covered. Bake for an hour, adding more bean water occasionally if the beans look like they're drying out.
Serves 12-16
Substitutions:
1. Any kind of beans would work, but keep with the dried beans. The remaining starch in the water acts as a thickening agent when it's used later in the chili and during baking to keep things from getting too soupy.
2. Instead of dried mustard, I used 2 or 3 spoonfuls of prepared dijon instead. It gave a bit of a sweeter taste with less bite than the dried mustard did.
3. not really a substitution, but when slicing the bacon, I removed large amounts of the fat streaks that otherwise would have been soaked into the beans. The remaining fat on the bacon still gave a nice smokey flavor to the beans.
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