- 1 pound Italian (or any kind of ground) sausage – removed from casing
- 1 tablespoon tomato paste
- ½ teaspoon ground cumin
- 2-4 medium carrots, finely diced
- 2-4 celery stalks, finely diced
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 3/4 lb pound dried great Northern beans, rinsed and picked through, soaked 3-10 hours
- 6 cups water or broth
- 2 teaspoons kosher salt, or to taste
- 4 thyme sprigs + 2 large rosemary sprig tied together in a bundle with kitchen twine
- 2 bay leaf
- Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a separate bowl.
- Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Remove half of veggies to the bowl with the sauage (you will re-add it at the end, so veggies aren’t mushy). Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes.
- Stir in the beans, 6 cups broth/water, salt, thyme, rosemary and bay leaf. Instant Pot high for 30 minutes, natural release.
- Re-add reserved veggies and sausage. High pressure for 5 minutes.
- Optional: puree a cup of beans for thicker stew texture.
- Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with balsamic vinegar.
Adjustments for Canned Beans
- 2.5 cans (36 oz) canned beans, preferably white, chickpea or kidney, drained and rinsed
- In step 3, do not add the canned beans. Add the canned beans in step 4.
- Add 4 cups of water/broth at first, up to 6 cups, since canned beans do not absorb water
- 1 lb cherry tomatoes
- 1 anchovy fillet
- 2 garlic cloves, thinly sliced
- 3/4 tsp salt
- 1/8 tsp sugar
- 1/8 tsp red pepper flakes
- 1 Tbsp butter
- 1/4 cup basil, thinly sliced
Heat oil, garlic, red pepper flakes and anchovies in large saucepan over medium heat. Cook, stirring occasionally, until anchovies break down and garlic is lightly browned, 4 to 5 minutes. Add tomatoes, salt, sugar to saucepan and stir to combine. Cover and increase heat to medium-high. Cook, without stirring, for 7-9 minutes. Off heat, stir in butter.
Toss with pasta water and pasta to serve. Top with basil.
- ¼ cup pine nuts, walnuts, or almonds
- 3 medium cloves garlic
- 2 cups packed fresh basil leaves
- 7 tablespoons extra-virgin olive oil
- ¼ cup grated Parmesan cheese
Pound basil to release oils. Put all ingredients, except cheese, in food processor and process/scrape until uniform. Stir in cheese by hand. Salt to taste.
Store with a thin layer of oil on top, or with plastic wrap pressed against the surface.
- 1 cup water
- ⅔ cup white vinegar
- ⅓ cup sugar
- 1 tablespoon kosher salt
- 2 cups (~2-3 ears) corn kernels
- 1 large shallot, sliced thin
- 2-4 jalapenos, stemmed and seeded (some seeds reserved for spice)
Bring water, vinegar, sugar, and salt to boil in medium saucepan over high heat. Remove from heat and add corn, shallot, and jalapenos. Let steep for at least 45 minutes, up to 3-4 hours. Drain. Pickled corn mixture can be refrigerated in an airtight container for up to 1 week.
- ¾ cup unbleached all-purpose flour (3 3/4 ounces)
- ¾ cup yellow cornmeal (3 3/4 ounces)
- 3 tablespoons sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup buttermilk (can substitute half yogurt/sour cream and half water)
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
Spread evenly in a greased cake or springform pan. Bake 450*F until the cornbread is cooked through in the center, 10 to 15 minutes. Serve.