Saturday, September 26, 2015

A couple of months I came across THIS recipe, and after some adjustment to the portions (portions below serve 3-4 people instead of 6) and ingredients (original recipe contains pancetta and real sausage) I decided to surprise Sean with it. He is usually the chef of the household so I decided it was my turn to treat him to a home-cooked lunch.  After watching him get up for seconds (and thirds) I made sure to add this one to our "must cook/bake again" book.  It takes quite a bit to make but I personally think it was absolutely worth it.


1 can of red kidney beans (if using dried beans refer to original recipe tagged above)
1/2 large yellow onion, diced
1 1/2 celery stalks, chopped
1/2 green pepper, deseeded and diced
1/2 red bell pepper, deseeded and diced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch cayenne 
1 1/2 cloves garlic, minced
1 tablespoons fresh parsley, coarsely chopped
1 teaspoons fresh thyme, roughly chopped
1/2 pound Tofurky Italian Sausage cut into 1-inch pieces
about 5 cups chicken stock
2 bay leaves
2 cups cooked white rice
chopped green onions, garnish

  1.  In a large soup pot over medium heat, cook the onions, celery, and
    bell peppers until vegetables are very well done, about 8 minutes.
  2. Add salt, pepper, and cayenne stir to combine.
  3. Stir in the garlic, parsley, thyme. Increase heat to medium-high and cook
    until the sausage is well browned, about 5 minutes. Stir frequently.
  4. Add the softened beans to the pot, the stock, and bay leaves. Reduce heat to low and
    allow to simmer for about 1 1/2 hours 2, uncovered, until the beans are well softened.
  5. Taste and season with more salt or pepper.
  6. For a slightly smoother consistency, blend about 1/3 of bean and sausage mixture in a
    blender or food processor and return to the pot. This way, some of the beans will be
    ground smooth and some will be kept whole, creating a really lovely consistency. 


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