... in casseroles, in the oven, on the stove top.
Lately, after an extended period of favouring "fast, fresh & healthy" meals, I've regained my interest in slow/er & one pot cooking. It was this recipe that revived my interest. It was so simple to prepare, yet tasted so good after an hour & a half in the oven. And the aroma that filled the kitchen while it slowly cooked! Wonderful:
Black-eyed beans & sausages:
* 185 dried black-eyed beans
* 1 small onion, finely chopped
*30g fatty pancetta, smoked speck or bacon, finely chopped (I used pancetta)
*2 tbs extra virgin olive oil
*1 large garlic clove, finely chopped
*1/4 tspn chilli flakes
*1 large celery stalk, chopped
*400g can Italian tomatoes, drained & chopped
*400g Italian sausages, or bratwurst, pricked all over (I used chirozo)
* salt & freshly ground black pepper
- Place beans in a small bowl & cover with hot water. Stand at room temperature for 30 minutes.
- Combine onion, pancetta & oil in an oven proof casserole pot & saute until the onion is soft. About 5 minutes.
-Add the garlic & saute a further 1 minute.
-Add the chilli flakes & celery & cook till the celery softens. About 5 minutes.
-Add tomatoes, break them up with a wooden spoon, 1/4 cup of water & simmer for about 20 minutes, till the sauce thickens.
-Add sausages to the pot & simmer till they start to thicken up - about 10 minutes.
-Add the drained beans & enough fresh water to cover them, Season with salt & pepper.
-Bring to a simmer on top of the stove, cover, then place in an 180C oven for 90 minutes.
-Check that the beans are tender. Cook longer (adding more water if needed) if necessary.
Serve straight from the pot with plenty of crusty bread to mop up the juices.
Yum! I loved it. And how easy was that?