Sunday, October 4, 2009

tijuana moods

turns me into jelly fo'real.

huge file, but worth the load.

kitchen experiment

Adapted from:

Black Bean and Sausage Goulash


* 1 pound dried black beans
* ¾ cup olive oil
* 4 cups diced yellow onions (3 large)
* 4 cups chopped leeks, white and light green parts only (2 leeks)
* 1 tablespoon minced garlic (2 large cloves)
* 1 tablespoon kosher salt
* 1 ½ teaspoons freshly ground black pepper
* 1 tablespoon minced fresh thyme leaves
* 1 teaspoon ground cumin
* 3 cups medium diced celery (8 stalks)
* 3 cups medium diced carrots (4 to 6 carrots)
* 48oz Chicken Stock
* ¼ cup tomato paste
* 1 pound sausage (sliced into 1 inch pieces)
* ½ bottle beer


In a large bowl, cover the beans with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat ½ cup olive oil (reserve ¼ cup) and sauté the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and sauté for another 10 minutes. Add 40oz chicken stock (reserve 8oz.), tomato paste, and drained beans, cover, and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes. In another pan cook sausage in the ¼ cup reserved olive oil, until browned, then turn off stove. Check beans and add reserved 8oz chicken stock and continue to simmer for another 30 minutes. Check the seasonings. Add the sausage (meat, oil, & drippings) and beer, cover pot, and simmer for another 3 minutes. Turn off stove, and let pot sit with top on for 30 minutes and then eat!