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 A surprisingly delicious outcome for putting a bunch of odds and ends together - |
 A flavor extravaganza, slightly thickened by a partial puree of garbanzo beans. |
 Old Glory & The Flag of Michigan |
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A quick bite using odds & ends was WAY too delicious not to post. Forget 8-bean and even 18-bean soups - 2 cans of beans, a few veggies and a little smoked sausage turned a toss-off dish into a tasty winner!
I had no intention when I threw this together to share it with anyone other than a couple of hungry mouths in the kitchen. But the comments were so persuasively positive that I was compelled to post it here. I was scrounging through the pantry, 'fridge & freezer for whatever came to hand when this recipe evolved.
Granted, you will probably not have some of these ingredients readily available - but it would be worth while to try to obtain and replicate this dish - especially with colder weather creeping in.
This can also be kicked up with a few dashes of your favorite hot sauce at table.
This is what we threw together. Let me know what you come up with!
Ingredientes
- 1 can fava beans (readily available in Middle Eastern stores or the Mediterranean section of a well-stocked store store), rinsed
- 1 can of garbanzo beans (aka: chi-chi beans), rinsed
- 1 large jar of roasted red peppers, drained and chopped
- 1 Tbs duck fat (bacon fat would work, too)
- 2 Tbs olive oil
- 1 onion, diced
- 1 stalk celery, spilt into 3 strips and finely diced (leaves are good)
- 2 medium carrots, peeled, split in half and split again, then finely diced
- 5 cloves of garlic, finely minced
- 1/2 C fresh parsley, chopped
- 3 C beef stock (or you can use broth) + 1/2 C
- 12 small (little finger-sized) smoked sausages ( we used Bobak's gluten free). cut into bite-sized pieces
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp sea salt
Direcciones
- Melt the fat in a medium saucepan
- Sweat the onions and carrots for 3 minutes on medium heat
- Add the minced garlic and stir for another 2 minutes
- In a saute pan, heat the olive oil and brown the sausage pieces nicely
- Add the sausage and the pan juices to the translucent onions, carrots and garlic
- Add the celery, chopped red peppers. all the favas and HALF the garbanzos
- Add the parsley, thyme, salt and pepper and stir to combine
- Add 3 C of beef stock of the beef stock and medium simmer
- In a small sauce pan, heat the other half of the garbanzos in the 1/2 C of beef stock, and after simmering for 10 minutes, mash or immersion wand those garbanzos until you have a coarse puree
- Add the coarsely pureed garbanzos to the main saucepan. This will thicken the dish just enough in about 15 more minutes
- Taste for seasoning and adjust as necessary
- Basmati rice (1 C rice to 1-3/4 C water) takes this over the top
- Serve with crusty bread and butter and a green salad
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 6 servings | |
| Calories 234 | |
| Calories from Fat 71 | 30% |
| Total Fat 8.06g | 10% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1387mg | 58% |
| Potassium 524mg | 15% |
| Total Carbs 31.64g | 8% |
| Dietary Fiber 7.5g | 25% |
| Sugars 1.74g | 1% |
| Protein 10.16g | 16% |
