Fall is in the air

Sep 13, 2020,15:05 PM

I see heavy moisture also known as "the marine layer" coming over the water towards us. The heat wave seems to have gone and we are having some relief.

Naturally it's time to celebrate with some down home cooking. 

If you don't know this song, take a moment:

After you've been havin' steak for a long time
Beans, beans taste fine.
An' after you've been drinkin' champagne and brandy
You gonna settle for wine (cheap wine).
"The world is funny, and people are strange
man is a creature of constant change, and
After you've been havin' steak for a long time
Beans, beans taste fine."

So here's my Beans & Sausage Bake

Beans & Sausage Bake 


If you start with dried beans - soak 24 hours in good bottled water. Change water once or twice. 

Put the beans in a large pot. Add a handful of thyme and rosemary; season with salt and pepper. You can chop a carrot or two and throw it in, for color and interest  Simmer about 2 hours.  

Otherwise, use canned, drained and rinsed cannelloni beans. 

In another large pan, lightly brown a few garlic cloves in olive oil, together with a stalk of rosemary. You don't need to chop them up. If you have a small boiled or baked potato, mash it and throw it in (it will make the beans creamier).

Add the garlic, oil and seasonings to the beans. Taste and add salt and pepper. Keep on slow heat on the stovetop or in the oven. 


In the pan you fried the garlic, add a small amount of water to cover the sausages half-way. Simmer gently for 20 minutes until all the sausages are lightly colored. 

Move the meat to a baking tray or pan. Discard the water and grease. 

Put the sausages in a 325-350° oven, turning every 10 minutes until they are browned almost to your preference. 

If you want to do the "hard work" for your guests, lift each of the sausages up with tongs and hold it over the beans. Snip into bite-size pieces with kitchen shears. I was making beans for 20 and I didn't want any fighting over the sausages.

Of course, you can leave the sausages intact.

Leave the entire pot in the oven, uncovered, with a couple more sprigs of rosemary so the whole kitchen fills with the aroma. 

Serve with good bread. 


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Comments: view entire thread


I suppose my invitation . . .

 By: Dr No : September 13th, 2020-15:20
. . . is in the mail.

I suppose my invitation...

 By: Cpt Scarlet : September 14th, 2020-01:43
Was sent to Art ;-))

That looks absolutely delicious.

 By: ChristianDK : September 13th, 2020-18:06
Think I’m going to give it a try. Who was the song by?

Shel Silverstein

 By: cazalea : September 13th, 2020-18:50
Not to be confused with the watch man, Alain Silberstein

Wonderful recipe dear Miguel!

 By: renerod : September 13th, 2020-18:48
Will have to try it myself! I hope you are well. Best regards. René

Thank you René

 By: cazalea : September 13th, 2020-18:51
So far, still healthy 🙂


 By: Mr.Gatsby : September 13th, 2020-20:03
That looks really good. Beans and sausages 😋😋😋

Wait for me!!! [nt]

 By: amanico : September 13th, 2020-23:22

Wow, what a dish!

 By: Mary Anny : September 14th, 2020-00:15
I see that you may have the right sausages for cooking them with grapefruit! They look quite greasy so you may have a try. It's one of my mum's dishes I can't prepare it here in Spain because sausages aren't "fat" enough! I can give you the recipe, if you... 

Grapefruit? Sounds intriguing, please go ahead

 By: cazalea : September 14th, 2020-09:40
You can reply here or send it by PM Cheers, Mike

Did I say grapefruit?

 By: Mary Anny : September 15th, 2020-00:51
It might be an option but please use some juicy green (white) grape first!!!! Put the sausages, previously pierced with a fork, into a pot (same you used for cooking the sausages and the beans is fine). Add no oil, no salt, no water. Just cover them with ... 

Rancho Gordo!

 By: blau : September 14th, 2020-02:43
Best beans I've ever had! I won't use anything else anymore.

Looks fantastic...

 By: stevet : September 14th, 2020-16:33
I'll definitely give this one a try! What kind of sausage do you recommend using?

We prefer mostly sweet Italian with an occasional hot Italian

 By: cazalea : September 14th, 2020-16:51
I don't do well with onions so I stay away from the spicier ones my local meat guy whips up.

Great! Yum!!! [nt]

 By: stevet : September 14th, 2020-16:54

I made this tonight

 By: cazalea : September 14th, 2020-21:19
With bulk sausage not links. Provence spices not chili, but I still tried a bit of shredded cheese. Tomatoes Fresh bread Cazalea ...