Tuesday, April 8, 2014
It Started With Sauce
Those tender ribs would be perfect as accents in a hearty bowl of bean soup.
First I sautéed 2 chopped onions in a pot of olive oil. After about 5 minutes I added in 4 minced cloves of garlic and let everything sauté. Next I poured in a pound of quick soaked beans (beans covered in 2 inches of water brought just to a boil and allowed to soak in the hot water for an hour), 1 bay leaf, 2 quarts of water, 5 cups of chicken broth, several crushed chiles, a good sized piece of parmesan cheese rind I had tucked away in the freezer for a day like today, S&P, and about 1 TB chopped rosemary. After simmering for 50 minutes the beans were tender. I tossed in a pile of potatoes cut into large cubes and 6 carrots peeled and sliced into thick disks. After 5 more minutes simmering I added in cubes of the cooked meat, sausage slices (the little bits of sauce still clinging on added a reddish tint and a savory boost to the stock) and chopped kale.
An unexpectedly big pot of soup (some times things just get out of hand). Dinner tonight, lunch tomorrow and plenty in the freezer for busy days to come from the sauce that keeps on giving.