Onion Sausage and Beans
Black beans give this dish a twist on traditional Lowcountry fare.
Yield: serves 4
- 1 cup black beans
- 2 cups <a href="http://www.saveur.com/article/Recipes/Brown-Chicken-Stock">Brown Chicken Stock</a>
- 1 jalapeño chile
- 2 ripe tomatoes
- 1 clove garlic
- Salt and freshly ground black pepper
- 4 (6-oz.) onion sausages
- 1⁄2 cup sour cream
- Soak beans in cold water overnight. Drain and combine beans, 2 cups water, and stock in a large heavy pot. Bring to a boil over medium heat.
- Meanwhile, seed, stem, and finely chop jalapeño. Finely chop tomatoes, setting some aside for garnish. Finely mince garlic.
- Skim off any foam that has formed on the surface of the beans, lower the heat, add the chopped vegetables. Cover and simmer for 1 hour, adding more water if necessary. Check for tenderness and cook another 10 minutes if needed. Add salt and pepper to taste.
- Brown sausage on all sides in a heavy pan. Add 1⁄4 cup water, cover, lower the heat, and cook for 15 minutes. Remove lid and reduce any liquid left in the pan.
- To serve, divide the beans among four plates. Place one sausage atop each serving and garnish with chopped tomato and a little sour cream.