Many dishes start with onions, celery, and carrots. This dish uses a leek as the onion component. I adapted the recipe from a casserole dish in Long Nights & Log Fires, and it ended up the perfect meal for a cold night. Since there are only two of us, the leftovers transformed into an awesome thick sauce for some spaghetti a few nights later.
What You Need:
1 celery rib
2 cloves of garlic
~1lb chorizo sausage
14oz can of diced tomatoes
1 tsp chili powder
2 Tbsp maple syrup
3 sprigs thyme
14oz can of cannellini beans
2 cups of water
I always like to start by chopping up any vegetables so that they are eady to go in the pot as soon as I need them. Half the leek lengthwise, and then thinly slice. Dice the celery and carrot, and mince the garlic.
Since the recipe calls for smaller sausages, I ended up quartering the sausage links I had and forming my own little ones.
Heat about a tablespoon of olive oil in a large pan over high heat. Cook the sausage (about half at a time), until browned all over. Make sure you are turning them constantly so that they cook evenly. Set aside.
Reduce heat to medium high and add your bowl of veggies to the pan and cook for ~5 minutes until they start to soften. Stirring almost constantly…but you’ll have enough time to measure your remaining ingredients while they are cooking 🙂
Drain and rinse the cannellini beans, and add ALL Step Three ingredients to the pan. Return the sausages to the pan.
Once at a boil, reduce heat to medium, and allow the hot pot to simmer for about 45 minutes.
Salt & Pepper to taste (we barely added any thanks to the chorizo & fire roasted tomatoes).
And serve with some awesome crusty bread.
Serves: 4 Cost: ~$4/serving