| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
October 199 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Dried red kidney beans; rinsed, picked over |
| 1/2 |
oz |
Dried porcini mushrooms* |
| 1 1/2 |
c |
Boiling water |
| 1 1/2 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Celery stalks; chopped |
| 1 |
lg |
Green bell pepper; chopped |
| 2 |
|
Garlic cloves; crushed |
| 1/4 |
c |
Finely chopped fresh parsley |
| 2 1/2 |
tb |
Chopped fresh tarragon or 2 teaspoons; crumbled |
|
|
; dried |
| 2 |
ts |
Minced fresh rosemary or 1 teaspoon dried; crumbled |
| 3 |
|
Bay leaves |
| 3 |
oz |
Button mushrooms; sliced |
| 3 |
cn |
Beef broth; (14 1/2-ounce) |
| 4 |
c |
Water |
| 1 3/4 |
lb |
Smoked ham hocks; cut into pieces |
| 3 |
tb |
Butter |
| 1 1/2 |
lb |
Smoked sausage; (such as kielbasa or |
|
|
; andouille) |
|
|
Hot pepper sauce; (such as Tabasco) |
|
|
Cayenne pepper |
| 4 |
c |
Long-grain rice; freshly cooked |
| 1/4 |
c |
Chopped fresh chives |
| 1/4 |
c |
Chopped fresh parsley |
INSTRUCTIONS
*Porcini are available at Italian markets and specialty foods stores.
Place beans in large bowl with enough cold water to cover by 3 inches. Let
stand overnight. Drain beans.
Place dried mushrooms in bowl and pour 1 1/2 cups boiling water over. Soak
until softened, about 15 minutes. Transfer mushrooms to bowl using slotted
spoon. Strain soaking liquid through sieve lined with paper towel; reserve.
Thinly slice mushrooms.
Heat oil in heavy large pot over medium heat. Add onion, celery, bell
pepper, garlic, 1/4 cup parsley, tarragon, rosemary and bay leaves. Cook
until vegetables are translucent, stirring occasionally, about 10 minutes.
Add button mushrooms and saute 3 minutes. Mix in kidney beans, porcini
mushrooms, reserved mushroom soaking liquid, broth, 4 cups water and ham
hocks. Bring to boil. Reduce heat, cover partially and simmer 1 hour.
Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium
heat. Add sausage and cook through, turning frequently, about 10 minutes.
Transfer sausage to paper towels using tongs and drain. Cut into
1-inch-thick slices.
Add sausage to bean mixture in pot. Simmer uncovered until beans are very
tender, stirring frequently, about 45 minutes. Season with hot pepper sauce
and cayenne. Remove ham hocks. Discard bones. Cut meat into bite-size
pieces and return to pot. (Can be prepared 2 days ahead. Cover and
refrigerate. Bring to simmer before serving.) Spoon rice into bowls. Ladle
beans over. Garnish with chives and parsley.
Makes 8 servings.
Bon Appetit October 1991
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