medtran49
Forum GOD!
INGREDIENTS
3/4 cup flageolet verts, soaked overnight
2 bay leaves
1 pound Italian sausage, I used a mix of hot and mild, remove casings and pinch into small pieces
2 tsp vegetable oil
1-1/4 cups 1/4 inch diced carrots
1 cup 1/4 inch diced celery
1 cup 1/4 inch diced onion
4 large garlic cloves, roughly chopped
1/2 tsp fennel seeds, lightly crushed
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp plus 1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup unsalted beef stock
2-1/2 cups unsalted chicken stock
1 cup reserved bean cooking liquid
DIRECTIONS
Drain beans. To a small saucepan, add 4 cups water, 1 bay leaf and soaked beans. Cook at a very low boil for 1 hour. Add 1/2 tsp salt to hot liquid and let sit for at least 30 minutes.
Alternatively, using a stovetop pressure cooker, cook for 4 minutes, with 3 cups of water, a bit of salt and 1 bay leaf, then allow to naturally release.
To a large saucepan, add oil and mirepoix over medium to medium low heat, allow vegetables to sweat until onions are translucent. Then, turn heat up to medium high, add sausage pieces, and cook until starting to brown. Add garlic and stir and cook for a minute or 2 more. Add crushed fennel seed, thyme and rosemary, stir and cook a minute or 2. Add remaining bay leaf, 1 cup of bean cooking water, beef and chicken stocks, plus 1 tsp salt and 1/2 tsp black pepper. Cook at a simmer for about 40 minutes. Remove bay leaf and serve.
Can be made ahead, but cook for only 30 minutes, cool, then refrigerate. Reheat at a simmer for 10-15 minutes. You may need to add more chicken stock.
