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Beanpot
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| Artist: |
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| Categories: |
Beans, Entrees, Sausages |
| Yield: |
1 |
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Ingredients:
| 2
| lbs | Dried navy beans | | 3
| quart | Water (1 qt for rinse, 2 qt | | | -for soaking overnight) | | 1
| each | Large Bay leaf | | 1 1/2
| tsp | Ground ginger | | 1 1/2
| tbsp | Dry mustard | | 4
| each | Cloves garlic, crushed | | 1
| each | Large onion, diced | | 1/3
| cup | Brown sugar | | 1/2
| cup | Molasses (unsulphured) | | 2
| lbs | Good quality Italian | | | -sausage links. | | 1
| | Can (28 oz) Italian style | | | -peeled tomatoes with basil | | 6
| oz | Can Tomato paste | | 3
| each | Green peppers, cut into bite | | | -sized chunks (or 1 yellow | | | -1 red, and 1 green for | | | -color variety) | | 1
| cup | Dry white wine | | | FROM: WINGNUT #48 @1910302*1 |
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Procedures:
| 1 | Pick through beans and rinse to clean. | | 2 | Cover with water and soak overnight. | | 3 | Next day, drain beans and cover with water, about 2 inches over the top of the beans. | | 4 | Bring to a boil and cook for about 20 minutes until you can take the beans and blow on them and their skins split. | | 5 | Put sausages in the bottom of a large dutch oven or bean pot with spices, wine, onion and garlic. | | 6 | Add boiling water to cover. | | 7 | Bake at 300 degrees uncovered until beans are almost tender(about 4 to 5 hours) making sure beans are covered with liquid. | | 8 | Remove any excess liquid and reserve liquid, add tomatoes, tomato paste and peppers. | | 9 | Bake for about 1 hour more uncovered. | | 10 | Garnish with fresh basil leaves. | | 11 | Kountry cook (vicki phillips |
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