Friday, December 16, 2011

Sheep Camp Beans

I'm fixing this recipe to share with fellow vendors at tomorrow's Auburn Farmers' Market.  It changes each time I make it (depending on what I have on hand), but here's what's in it this time:

1 lb Flying Mule Farm Basque Chorizo
1 TBS olive oil
About a half cup of onion
5 cloves garlic
Some red wine (not sure how much - pour till it looks good!)
Some water (same deal as above)
1 can pinto beans (drained)
1 can kidney beans (drained)
1 can stewed tomatoes (I like the Italian seasoned variety)
1 can diced green chilies
Dash of cinnamon
Salt and pepper to taste

I like to make this recipe in a cast iron dutch oven over a camp fire, but it can be made indoors as well!  A crock pot works great!

Remove the sausage from casings and brown in the dutch oven.  Remove from pot.  Add olive oil and saute onion and garlic.  Add sausage, beans, wine, water and chilies.  Season to taste.  Cook low and slow for several hours (or all day, if possible).  Have a taste of the red wine.  Cook a bit longer.  Serve with good bread!

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