Tuesday, October 7, 2014

Tomato Wine Red Beans and Rice with Sausage

A while ago, a friend of ours from Georgia made some tomato wine. After he had it bottled up he didn't know what to do with it. He knows that my husband and I are foodies. So he challenged us to come up with recipes for his tomato wine.


(sorry theres no pictures to go with this, these were made before my phone had a camera : / )

Tomato Wine Red Beans and Rice with Sausage
Ingredients:
2 bottles of tomato wine (substitute one box of vegetable stock)
2 cups of water as needed to cover beans
1 1lb pkg red beans
1 1lb pkg Conecuh Sausage
2 yellow onions quartered
2 bell peppers quartered, seeds, stems, and ribs removed.
4 celery stalks with tops
4 or 5 cloves of garlic, minced (to taste)
a couple of TBS olive oil
a couple of pinches of salt and pepper (to taste)
1 can diced tomatoes
Equipment:
1 large bowl with a lid
5.5 quart dutch oven
Cutting board and chef’s knife
microplane or box grater
Prepwork/Time to cook:
The day before, put the beans in a large bowl and fill with water. Cover and put aside until ready to cook.
Put enough oil in the dutch oven to just cover the bottom of the pan (about 2 Tablespoons)
Heat the oil in the dutch oven over medium heat. As you cut up the veggies, drop em in the dutch oven and give em a stir.
Cut the onions into chunks. You will be cooking for a while and you want them to hold up.
Cut the four sides off the bell pepper and remove the ribs.
Clean and roughly chop the celery and celery tops. You want the celery to relatively small because it takes so long to cook.
Wash and grate the carrots into a bowl then dump them in the dutch oven.
Use the microplane or box grater and grate the garlic into the pot.
Take ¼ of the link of sausage and remove the casing and dice then add to the pot. Take the rest of the sausage and slice them into approximately thumb sized pieces.
Let this mixture cook a little bit, stirring occasionally, until the onions start to turn clear.
Once the onions turn clear, drain and rinse the beans, removing anything that doesn’t look like it belongs. Add the soaked beans to the veggies then add the 2 bottles of tomato wine plus enough water to cover the beans. *If you aren’t using wine, you can substitute broth or water, as long as the beans are covered.
Give the whole thing a stir then turn the heat up to high and bring to a boil. When the pot comes to a boil, partially cover the dutch oven and reduce the heat to a simmer.
Cook the beans  stirring occasionally for about an hour, then add the sausage  and can of  diced tomatoes.
Continue to cook until the beans are soft, adding water as necessary until the beans are tender.
Serve with white rice