There's no doubt that artisan crafted food is more expensive and most of us live within a budget. An old fashioned favorite, cool-weather leeks and artisan-crafted hot dogs in a state-of-the-art slow cooker serve up a feast. 10 to 12 hearty servings. Freezes beautifully.
|White Beans and Hot Dogs|
8 Salt & Time Salume artisan beer links
1-1/4 lb dried Northern white beans or cannellini
2 tbsp EVOO
3 diced leeks
1 small, diced yellow onion
8 cloves minced garlic
4 cups of vegetable stock (more as needed)
3 bay leaves
4 - 6 sprigs fresh thyme
1 14 oz can of stewed tomatoes, drained
Cajun seasoning to taste
1. Wash beans, picking out any that are discolored or broken; let soak in water while you are prepping the vegetables.
2. Trim, wash and dice leeks, the white and pale green parts only
3. Heat olive oil on medium in a dutch oven until sizzling.
4. Saute' onions, leeks until just starting to caramelize.
5. Add garlic and saute' until it releases its aroma.
6. Drain beans and transfer to slow cooker along with sauteed vegetables, tomatoes and 4 cups of stock.
7. Pan fry hot dogs to brown here and there; slice into bite sized pieces and stir into beans.
8. Add fresh herbs and any other spices you like. I am a fan of Tony Chachere's Creole seasoning, but this dish can go ethnic with ease - Italian, Mediterranean, South Asian.
9. Set slow cooker for 6 hours on High heat or until beans are tender and creamy.
Garnish with fresh herbs and a dash of Louisiana hot sauce.
Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker
I love love love this slow cooker. 3-1/5 quarts is just the right size for a pot of beans, chili or a fryer. Set it. Forget it. Clean up with ease. Available at Amazon.com