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Garbanzon and Sausage "Ginn Hill" Bovina's Country Cupboard Van Ness Richards 1 to 1½ lbs. sweet Italian sausage 3 slices bacon, cut into fine dice 6 scallions, chopped 1 or 2 cloves garlic, minced ½ to 1 cup of boullion ½ cup of white wine or dry vermouth 1 bay leaf, crumbled 1 can Progresso Garbanzo beans 2 Tbsp. dried or fresh chopped mint Chopped parsley Put sausage in a pan. Cover with water and cook slowly over low heat. Prick casing with end of sharp knife to release extra fat. Cook about 20 minutes. Meanwhile, in an oven proof casserole over low heat, render bacon. Add scallions and garlic. Cook until soft. Remove sausage from pan, wipe dry and slice into ½ inch rounds. Put in with scallions, etc. Add boullion, white wine and bay leaf. Bring to a low boil and cook about ½ hour. Add garbanzo beans and mint. Simmer until beans are heated through. Sprinkle top with parsley and serve. Do not add salt until you taste. Note: this will taste even better if prepared early and let to set awhile and then re-warmed. It give the flavors a chance to mingle. |
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