Wednesday, January 19, 2011
1 tablespoon olive oil
1 lb lean pork loin, cubed
2 sweet Italian sausages, chunked
1/2 kielbasa, chunked
1 cup sliced button mushrooms
1 white diced onion
4 large pressed cloves garlic
1/2 teaspoon dried thyme
2 bay leaves
2 cups white beans
1 can roma tomatoes
1/2 cup water
Freshly ground black pepper
3 tablespoons coarsely chopped Italian parsley
Add the kielbasa (which is already cooked), mushrooms, onion, garlic, thyme, and bay leaves. Cook for about five minutes, stirring to incorporate all of the ingredients.
Add the beans, I used 2 cups of Navy beans I had cooked the night before but, canned is fine. Add the tomatoes and their juice, and enough water to cover. If you have bean broth, use that. Liberally grind black pepper to taste. Bring everything up to a boil, reduce the heat and simmer until everything thickens up and melds together. About 15- 20 minutes.
Before serving, I pick out any large tomatoes and chop them then re-add. Get rid of the bay leaves.
Garnish with parsley and serve with a nice crusty roll. We love us some La Brea baguettes and always keep them in the freezer. If they are available where you live, by all means do yourself a favor! In moderation of course...
(ed note: After having consulted Larousse, the type of sausage is not mandated, so the original title stands!)