Wednesday, February 23, 2011


See I cut this in half because it was the first attempt and I did not want to be inundated with something if I hated it. Well I loved it and so did everyone else except Evan. I will note my alterations in parenthesis.
12 slice(s) white sandwich bread (1-1/2 C Italian seasoned breadcrumbs)
3 Tbsp melted butter
2 package(s) (1 pound each) smoked Polish sausage, halved lengthwise, cut into 2 1/2-inch pieces (I used only one package)
2 large onions, chopped (only used 1 onion)
8 clove(s) garlic, chopped (only used 4 cloves)
1/2 cup(s) tomato paste (used 1/4 C paste)
1 can(s) (14 1/2-ounce) reduced-sodium chicken broth (used 7.25 oz of chicken broth)
1 cup(s) dry red wine (used 1/2 C of white wine)
1 teaspoon(s) dried thyme (our of thyme so I used 1/2 tsp sage)
4 can(s) (14 1/2 ounces each) Great Northern or cannelloni beans, rinsed and drained (I buy the gigantic cans so I used 1 can- 40 oz- of white beans)
I also added: 1 tsp lemon pepper, 2 tsp Adobo, 1 tsp poultry seasoning, and 1 C of cooked white rice that was left over in the fridge)
1.In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside. (I did not do this I used already made crumbs)
2.Preheat oven to 375 degrees. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
3.Add tomato paste, broth, wine, thyme, and 2 cups water( I cut the water to 1 Cup and added the lemon pepper, Adobo, poultry seasoning and rice); bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
4.Stir in 2 cups of the breadcrumbs( I did not stir in any crumbs since I added the rice). Divide sausage mixture between two 3-quart shallow baking dishes (only used 1 baking dish since I halved the recipe)or eight 10-ounce ramekins. Top with remaining breadcrumbs.
5.Bake, on a baking sheet, until topping is golden, 30 minutes.

I wish I could take photos of every recipe I attempt but lately more then usual 3pm hits and the kids turn into these crazy, half-starved, attention-deprived creatures. I literally barely make the food fast enough for them, I get it to the table right from the oven no pit stops. Interesting crowd these boys of mine. 

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