Pinto Bean Sausage And Fennel Gratin Recipes

VEGAN PINTO BEAN BREAKFAST SAUSAGE

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium-high heat, then add the onions, mushrooms and 1/4 teaspoon salt and cook, stirring, until the onions and mushrooms are soft and thick almost like a paste, about 6 minutes. Stir in the soy sauce and remove from the heat. Let cool.
• Put the drained beans, chickpea flour, onion-mushroom mixture and 1 tablespoon oil in a food processor and pulse until the beans are finely chopped and hold together when squeezed, but not a smooth paste. Add the sage, thyme, maple syrup, rosemary, nutmeg, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper and pulse until combined.
• Divide the bean mixture into 12 even portions. Roll each out into a cylinder about 4 inches long, then roll up tightly in plastic wrap and twist the ends to secure.
• Set up a steamer and arrange the rolled up sausages in it (you may have to do this in batches). Heat the steamer over medium heat and once steaming, cover and steam until the sausages have plumped up, about 20 minutes. Remove from heat, uncover and refrigerate the steamed sausages until firm, about 2 hours or up to overnight.
• Preheat the oven to 350 degrees F. Unwrap the sausages and heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the sausages and cook, turning them as needed, until browned and crisp all over, about 5 minutes. Transfer the skillet to the oven and bake until heated all the way through, about 5 minutes.

RIGATONI WITH SAUSAGE & FENNEL

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
• Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

PINTO BEAN AND SAUSAGE SOUP

Steps:

• Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
• Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.
• Stir garlic into onion mixture until fragrant, about 1 minute more.
• Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
• Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place smoked sausage on a baking sheet.
• Bake sausage in the preheated oven until browned, about 10 minutes.
• Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.

PINTO BEAN, SAUSAGE, AND FENNEL GRATIN

Steps:

• In a kettle combine the beans with enough cold water to cover them by 2 inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are tender. Drain the beans in a colander set over a large bowl and reserve the cooking liquid. In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through and transfer it with a slotted spoon to a bowl. To the fat remaining in the skillet add the oil and in the fat cook the onion, the fennel, the bell pepper, the basil, the thyme, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the broth and simmer the mixture, covered, for 5 to 10 minutes, or until the vegetables are tender. In a blender or food processor purée 1 1/2 cups of the cooked beans with 1 cup of the reserved cooking liquid. Add the purée to the vegetable mixture with the remaining cooked beans, the sausage, the artichoke hearts, the parsley, and salt and pepper to taste and transfer the mixture to a buttered 4-quart gratin dish, 15 by 10 by 2 inches. In a small bowl stir together the bread crumbs and the Parmesan and sprinkle the mixture evenly over the gratin. Dot the gratin with the butter and bake it in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.
• To quick-soak dried beans:
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, for 1 hour.

CANNELLINI BEAN AND SAUSAGE GRATIN

Steps:

• Preheat oven to 350.
• Lightly coat a 8 by 10 inch baking dish or gratin dish with oil.
• In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes.
• Remove sausage from skillet and set aside.
• Add the fennel and onion to skillet and cook until translucent, about 5 minutes.
• Stir in garlic and sage and cook 1 minute more.
• Add the Swiss chard, a handful at a time, stirring until slightly wilted.
• Stir in the broth, beans, sausage, salt and pepper.
• Spoon the mixture into the baking dish and set aside.
• In a small bowl stir together the bread crumbs and Parmesan with the remaining olive oil.
• Sprinkle the breadcrumb mixture on top and bake until golden brown and bubbly, about 30 minutes.
• Serve warm.