les beans et wieners
Beans, beans, like a piece of fine art, the more you eat, the more you… get a wider appreciation for finer things. The more you broaden your palate, the better you feel, so let’s have beans for every meal.
2 onions, diced
vegetable oil for frying
2 Tbsp maple syrup
1 Tbsp balsamic
¼ cup toasted pumpkin seeds
¼ cup dried cranberries
½ bunch fresh parsley, finely chopped
salt to taste
1 large can white beans (19 oz), drained
2 carrots, 2-inch lengths
2 stalks celery, 2-inch lengths
4 whole cloves of garlic
4 raw pork sausages
1 cup white wine
2 cups chicken stock
sprig of thyme
juice and zest of 1 lemon
To zest the lemon, use a good sharp peeler to pull off long strips of lemon zest (yellow part of the peel). Set aside for later.
Get a large pot over medium heat and let it get hot for 5 minutes. When it’s hot add the oil and then the carrots, celery and garlic. Sautee until the garlic becomes nice and brown and a little soft. Add the white wine and cook until the boozey smell evaporates. Add the chicken stock, lemon zest and the sprig of time. This amount of chicken stock makes rather soupy beans, but you can cut it in half if you like them less soupy.
Bring to a boil and then reduce heat to medium and bubble away for 25-30 minutes.
While the beans are cooking make the onion relish.
Get a big honking frying pan over high heat and glug in a good glug of vegetable oil. Toss in the onions and keep a close eye on them, keep stirring and tossing so they get nice and evenly brown and careful not to burn them all on one side. When the onions are gorgeous, soft and caramelized take them off the heat and add the balsamic vinegar, toasted pumpkin seeds, dried cranberries and freshly chopped parsley. Transfer to a bowl and set aside to cool.
To cook les wieners, poke holes through the skin using a fork to allow steam to escape then you can heat them up by grilling them on the barbecue, firing them into the oven or frying them in a frying pan. The cooking time will depend entirely on whether your sausage is raw or pre-cooked and on the size of the wiener. To check for doneness, just cut into it to see if it’s still raw inside. Cut the wieners into big chunks for serving.
Let the beans rest off the heat for 10 minutes before adding salt and lemon juice to taste.
To serve up les beans et les wieners, simply ladle up some of the soupy lovely beans into a big bowl, pile on a couple of pieces of grilled wieners and top it with a lovely little scoop of sweet onion relish. Enjoy with warm bread and cold butter. Some chilled white wine would be nice too.