Bean Ragout and Spicy Sausages

I have a deep fondness for ragout and hearty stews in general but because it can be so rich I only make it on occasion, like say, when I’m hosting a big dinner party or when nature dumps 16 inches of snow on you in 14 hours.

 

 

 

Yeah. I had plenty of time on my hands.

Plenty of time to assess the contents of my fridge and come up with a meal worthy of such an epic snowstorm.

 

 

If you’ve never made ragout, ragout is just a deeply flavored stew, typically of meat and vegetables, cooked on low simmer for a long period of time. That’s all it is.

You’ve probably been doing this for years already in your crockpot and now you can assign a fancy name to it when your friends come around so you can feel all important and shit.

 

You know, the basic ego stroking we all want.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bean Ragout and Spicy Sausages

2 cups White Beans (soaked overnight)
2 cups Black Beans (soaked overnight)
1 cup Lentils (soaked overnight)
1 cup Fava Beans

1.5 qt Chicken Stock

5 links Chorizo (cut into thirds)
5 links Sausages (cut into fourths)
1 cup diced Bacon
2 cups Okra (roughly chopped – optional)
7 cloves Garlic (roughly chopped)
4 large Carrots (peeled and cut into fourths)
1 large Onion (diced)

Cayenne Pepper
1 Bouillon Cube
Salt
Pepper
Olive Oil

1 large handful Fresh Parsley (diced – garnish)

——————————————————————————

 

 

 

 

Thoroughly rinse and drain the beans.

Combine all the ingredients in a large heavy-bottomed pot and set on a high flame.

 

Cover until it reaches a boil then reduce the heat to med-low, just above a simmer.
Cook with the lid slight ajar for 2 hours.

About an hour into it, season with the bouillon cube, smoked paprika, salt and pepper.

 

Stir occasionally, adjusting taste every now and again.

 

 

 

To serve, divide the beans equally among warmed bowls.
Divide the meats and vegetables among the bowls then sprinkle chopped parsley and cayenne pepper on top.

Serve immediately.

 

 

 

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This would be amazing to cook over open fire you know?  Just set a pot of this on a bed of firewood so you get that smoky wood aroma integrated with the delicious taste of the broth, woooooooo!!

This shit would be amazingggg.

 

I wish I had firewood oven.

 

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This makes 5-6 servings.
You can serve any leftovers with a side of rice or on top of creamy polenta.

 

 

 


 

 

 

 

 

Bean Ragout and Spicy Sausages

2 cups White Beans (soaked overnight)
2 cups Black Beans (soaked overnight)
1 cup Lentils (soaked overnight)
1 cup Fava Beans

1.5 qt Chicken Stock

5 links Chorizo (cut into thirds)
5 links Sausages (cut into fourths)
1 cup diced Bacon
2 cups Okra (roughly chopped – optional)
7 cloves Garlic (roughly chopped)
4 large Carrots (peeled and cut into fourths)
1 large Onion (diced)

Cayenne Pepper
1 Bouillon Cube
Salt
Pepper
Olive Oil

1 large handful Fresh Parsley (diced – garnish)

———————————————————————
&nbs;

INSTRUCTIONS
1. Thoroughly rinse and drain the beans.
2. Combine all the ingredients in a large heavy-bottomed pot and set on a high flame.
3. Cover until it reaches a boil then reduce the heat to low, just above a simmer.
4. Cook with the lid slight ajar for 2 hours.
5. About an hour into it, season with the bouillon cube, smoked paprika, salt and pepper.

6. Stir occasionally, adjusting taste every now and again.

7. To serve, divide the beans equally among warmed bowls.
8. Divide the meats and vegetables evenly among the bowls.
9. Sprinkle the chopped parsley and cayenne pepper over the beans and serve immediately.

Note: If you decide to incorporate okra, it’ll have a slight draw to it, sort of like gumbo.
Don’t be alarmed, just something to be aware of ahead of time.
❤ ❤

26 thoughts on “Bean Ragout and Spicy Sausages

  1. Hey beautiful…. seems like I have been making ‘Ragout’ for years and I didn’t know it 🙂 . Seriously though mine has never looked half as good as yours and I love all your flavours. We are heading into Autumn here, so your delicious, scrumptious bean ragout is on the list. Have a great day and please please please stay nice and cozy and warm. xxx

    1. Aww thank you!!
      But see I follow you – so I know your ragout is gonna turn out absolutely magnificient. Just like everything else you make.
      And you can spoon it over a grain farro. That would be nice and hearty and quite filling 🙂

      xx

  2. That looks like an awesome winter meal. And I bet your apartment smelled wonderful as it slow-cooked. We did not get the snow you got, but we were watching it on the radar and it looked really bad. I’m really hoping winter is over finally.

    1. Apartment smelled so good! It really was the ultimate snow food heehee!
      And I’m hoping it’s having it’s last hoorah too. While the snow from last week has already melted, we;re due for moreeeee wahhh!

  3. I’m SO OVER this weather (we’re finally getting some snow around here with this latest round, but the others have brought cold and gloom and grey skies) but this looks like a lovely antidote to all of it. Gorgeous photos as always!

    1. Heeyyyyyy!
      Nothing like snow in the first week of spring, right?
      How much are you guys expected to get?

      And I hear you about the gray skies. Just snow already.
      Hope you’re doing well lady love ❤

  4. WHAAAT ? OKRA ? I haven’t eaten any of that is a decade or more, i must find i must find, my mom used to make us some with braised meat and tomatoes … by the way, YOU KNOW I’D LOVE A BOWL of this !!! xo

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