Braised Yellow Beans, Heirloom Tomato Chutney & Garlic Black Pepper Sausage ((How to Feed a Family of 6 for under $10!))

Braised Yellow Beans, Heirloom Tomato Chutney & Garlic Black Pepper Sausage ((How to Feed a Family of 6 for under $10!))

Did you catch the last part of the title of this post? “How to feed a family of 6 for under $10”. It is possible, it can be simple – but it takes a small bit of planning & a well stocked pantry and fridge. I love dried beans – the meal possibilities are endless with one simple pound of dried beans. Over the years, I have trained my kiddos and hubby to appreciate beans as well – but I had to season them well. Otherwise, they would never have crossed over to the bean-lover side of the world.

So how do I flavor beans?

IMG_1762

First, let me tell you how I cook my beans: I always use a pressure cooker. I use a pressure cooker for several reasons – mainly because I forget to start beans earlier in the day – and a pressure cooker ALWAYS saves the day for me! I saved rewards points and got my pressure cooker for free. ((It’s a Cuisinart electric pressure cooker & costs under $100)). I talk more about pressure cookers, my love for them & a few favorite recipes here, here & here.

IMG_1763

Back to adding flavor to beans. I always add a clove or two or garlic, 2-3 bay leaves and 1-2 t of cooking oil to my beans before the go ‘under pressure’. If I have it on hand, I will add up to 32 oz of low-sodium chicken stock to the pressure cooker pot as well.

IMG_1769

One key that is important to emphasize when talking about cooking with dried beans: do not add salt until AFTER the beans are cooked. Beans will not cook properly with the addition of salt at the beginning of the cooking process. As hard as it may be, I strongly recommend waiting to season the beans until AFTER the beans have finished their pressure cooker date.

IMG_1819

For these braised beans, I did something TOTALLY different! In addition to the things I have already mentioned, I also added 4 stalks of diced celery ((including leaves)), 4 diced medium carrots, some raw onion, 32 oz of chicken stock, 10 oz of Chardonnay & 3T sun-dried tomatoes packed in seasoned olive oil.

IMG_1833

I also chose a particular bean that (I recently discovered & love!) is dependable creamy yet firm, similar to a pinto but beautifully yellow – called Mayocoba. It is always fun to switch up simple ingredients, adding a bit of uniqueness and beauty to a simple rustic meal.

IMG_1822

While the beans were cooking, I also cooked the black pepper & garlic pork sausages. I picked these up at Whole Foods because they were on sale and allowed me to add a punch of flavor to this dish for very little money. Once the sausages were cooked and crisped, I topped them with a fresh heirloom tomato chutney. In my mind, I imagined myself in a old-world Sicilian farming community and I just let the recipe reflect my daydreams. I think it worked.

IMG_1772

All the while I was daydreaming, I was also staying focused on my goal of preparing a yummy meal for my family while keeping it under $10. Here are the ways I managed to stay within my budget:

IMG_1806

  • Three large sausages were on sale at Whole Foods – total cost $4.84
  • 1 lb of mayocoba beans – 99¢
  • carrots & celery – 66¢
  • medium onion – 50¢
  • chicken stock ((should have used my homemade stock but I forgot — but I am telling you, use homemade stock)) – Free
  • Wine -$1.75
  • Parm – 25¢
  • Lemon zest – 25¢
  • Heirloom tomatoes, home-grown – Free
  • Parsley , home-grown – Free
  • Garlic clove – 10¢
  • sun-dried tomatoes – 50¢
  • 2 bay leaves – 10¢

Total: $9.94!!

IMG_1842

BONUS: we had enough leftovers for David to take 2 meals to work for lunch!!

After the beans were done in the pressure cooker, I poured them into a large soup pot & brought them to a rolling boil. I seasoned the beans to taste, using my favorite steakhouse seasoning blend & sea salt.

IMG_1852

At the same time I was boosting the seasoning, the Chardonnay broth was thickening a bit too. It is a simple, beautiful rustic bowl of blessed comfort. I have never been to Sicily, but for a moment – my taste buds went there…and they fell in love.

Winner, winner yummy bean dinner!!

Rustic Braised Yellow Beans with an Heirloom Tomato Chutney & Garlic Black Pepper Sausage
Let your taste buds explore the flavors of a Sicilian farming community with this rustic, flavor-packed bowl of creamy beans braised in Chardonnay and aromatics, served with a rich pork sausage and heirloom tomato chutney.
Write a review
Print
Prep Time
15 min
Cook Time
1 hr 10 min
Prep Time
15 min
Cook Time
1 hr 10 min
3264 calories
379 g
159 g
102 g
157 g
27 g
3249 g
3731 g
59 g
1 g
63 g
Nutrition Facts
Serving Size
3249g
Amount Per Serving
Calories 3264
Calories from Fat 912
% Daily Value *
Total Fat 102g
157%
Saturated Fat 27g
133%
Trans Fat 1g
Polyunsaturated Fat 17g
Monounsaturated Fat 46g
Cholesterol 159mg
53%
Sodium 3731mg
155%
Total Carbohydrates 379g
126%
Dietary Fiber 87g
348%
Sugars 59g
Protein 157g
Vitamin A
901%
Vitamin C
200%
Calcium
96%
Iron
167%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Beans
  1. 1 lb dried mayocoba beans, rinsed
  2. 2 bay leaves
  3. 1 large clove of garlic
  4. 2 t canola oil
  5. 10 oz Chardonnay
  6. 32 oz homemade or organic low-sodium chicken stock
  7. 4 medium, diced carrots (unpeeled)
  8. 4 stalks of celery, diced (leaves included)
  9. 1 medium onions, diced
  10. 2 c water
  11. 3 T sun-dried tomatoes, packing in oil
Sausage
  1. 3 links of your favorite fresh pork sausage (I used 3 links of black pepper garlic pork sausage)
  2. 2 large heirloom tomatoes, diced into medium/large chunks (my tomatoes were slightly green*)
Finishing Touches
  1. 1-2 t steakhouse seasoning (I love McCormick's Montreal Steakhouse Seasoning)
  2. Sea Salt to taste
  3. Zest of 1/2 a medium lemon
  4. 3-4 T fresh Italian parsley
  5. 3-4 T hand-grated parmesan
Instructions
  1. Place beans and additional 'bean' ingredients in the pressure cooker. Cook according to specific pressure cooker instructions. I cooked my beans for 55 minutes on high pressure with a natural pressure release. If you don't have a pressure cooker, you can use a slow cooker, or a stove top method for preparing your beans - whichever method your prefer.
  2. While beans are cooking, zest the lemon, chop parsley & grate the park. Set aside.
  3. In a small skillet, cook sausages, turning after each side turns crisp and medium to dark brown. Top with diced tomatoes and allow the tomatoes to blend with the juices from the sausages. Cover and set aside once sausages are cooked through.
  4. Once beans have finished cooking, pour beans, veggies and juices into a large soup pot and place on the stove over medium-high heat. Bring to a boil. Season by adding steakhouse seasoning & sea salt to taste. Once beans are properly seasoned, add zest and parsley.
  5. Stir, remove from heat & slice sausages.
  6. Ladle beans into individual bowls, top with several slices of sausage, a dollop of heirloom tomato chutney, some hand-grated parmesan cheese & and few leaves of fresh parsley.
  7. Serves 6 with leftover beans!
Notes
  1. *using slightly green tomatoes allowed the chutney to stay chunky when being heated over the sausage.
beta
calories
3264
fat
102g
protein
157g
carbs
379g
more
Food for a Year: https://foodforayear.com/


In true show & tell form: "I am open for questions & comments"