Beans And Sausage With Polenta Lidia Bastianich Recipes

BEANS AND SAUSAGE WITH POLENTA (LIDIA BASTIANICH)

Steps:

• Rinse beans and soak them in plenty of cold water for 8 hours or overnight.
• Drain and place the beans in a 4-quart saucepan with fresh cold water, covering them by an inch or more, along with the 4 bay leaves and 2 tablespoons oil.
• Bring to a boil, partially cover the pot, and adjust the heat to maintain a bubbling simmer.
• When the beans are almost tender, but still slightly undercooked, after about 40 minutes, remove from the heat; drain through a colander.
• Stir in the 1/2 teaspoon salt and let cool; discard the bay leaves.
• Add 4 tablespoons olive oil into the wide saucepan, scatter the bacon pieces into it, and set over med-high heat.
• Cook, stirring, until the bacon starts rendering fat, then drop in the sausages; let them sizzle and begin to brown.
• Add the chopped onion and the two bay leaves, and stir them around the pan bottom; meanwhile, keep rolling over the sausages so they color on all sides.
• Cook for several minutes to allow the onion and meat to caramelize, then clear a space on the pan bottom and drop in the tomato paste.
• Stir it in the clear spot for a minute, until sizzling, then spread the paste all around the pan, stirring and tumbling the sausages so they are coated.
• Pour the red wine vinegar into a clear space in the pan, let it sizzle and evaporate for a few minutes, then stir and tumble everything again.
• Pour 1 cup of hot water into the saucepan, increase the heat, and deglaze the caramelization as the water bubbles.
• Pour in the crushed tomatoes and stir well.
• Rinse the tomato containers with a second cup of water, and pour that in too.
• Season with 1/2 teaspoon salt, stir everything together, and bring to a boil.
• Keep the tomato sauce bubbling gently for about 10 minutes, then spill the beans into the pan; stir in the beans while the sauce returns to a boil.
• Stir in the water, if needed, so the sauce is loose and nearly covers the sausages and beans.
• Cook at a gentle boil, stirring now and then, until the beans are tender and the sauce has nicely thickened, 10 minutes or more (add water if the beans need longer cooking; or, if the sauce seems too loose, reduce it quickly over high heat).
• Turn off the heat, and adjust the seasonings with salt and pepper.
• Cover the pan to keep the beans warm until the polenta is ready to serve.
• Assemble individual portions in warm wide pasta bowls; first dip a large spoon in water, and with it scoop up polenta and mound it in each bowl.
• Spoon over a generous helping of beans in sauce, and lay a sausage on top.
• Drizzle with olive oil, grind on more black pepper, and serve immediately.

APPLE AND BEAN SOUP (LIDIA BASTIANICH)

Steps:

• Drain the soaked beans and put them in a pot with the bay leaf and fresh cold water to cover by an inch or so.
• Bring to a boil, decrease heat to keep the liquid simmering steadily, and cook, partially covered, about 40 minutes, or until the beans are cooked through but not mushy.
• Turn off the heat, stir in 1/2 teaspoon salt, and let the beans cool for a while in the pot, absorbing some of the cooking liquid.
• To make the soup: peel and core the apples, and cut them into 1/4-inch-thick slices.
• Put 4 tablespoons of the butter in a heavy saucepan, and set it over medium heat.
• As soon as the butter melts, scatter the apple slices in the bottom and drop in the cloves.
• Cook the apples for 3 minutes, or until they begin to soften, turning and stirring them gently.
• Drain the cooked beans, and add them to the pan, then pour in the hot water--all 8 cups if you are making soup; 6 cups to make a side dish with thicker consistency.
• Increase the heat, and stir in the lemon zest, cinnamon, and remaining 1 1/2 teaspoons salt.
• Cover the pan, bring the liquid to a boil, then set the cover ajar and lower the heat to keep the soup bubbling gently; simmer 10-15 minutes, until the apples are completely soft and the liquid has the consistency you like for soup.
• Turn off the heat, stir in the remaining 2 tablespoons butter, and serve.