THE CHEF FROM HELL

Ooh Mama Mia!  The weather (which had a spring-like tinge to it lately) turned its cold shoulder on us here in New York. Snow squalls & bone chilling blasts of frigid air.  Brrrr!  What to do?  Hmmm, time to make some kinda stick-to-yer-ribs type of dish, eh?  Boogie Woogie White Beans?  Yes, that's the ticket!

Ingredients:

2 lb dry White Beans

1/2 lb unsalted Butter

1 small Spanish Onion, peeled & chopped coarse

2 stalks Celery, chopped coarse

2 large Carrots, root end removed, peeled & chopped medium coarse

1 medium sized Red Bell Pepper, cored, seeded & chopped coarse

1/2 cup fresh Basil, chopped coarse (stems removed & rinsed well)

1 large Jalapeno Pepper,  stem removed & chopped coarse

2 strips Hickory Smoked Bacon, chopped coarse

3 cloves Roasted Garlic

Note:  For garlic recipe, go to How To Roast Garlic

1/2 lb Andouille Sausage, chopped coarse

Note:  If you can't get Andouille, use a good quality smoked sausage & along with the sausage add 1 tsp crushed red pepper to the recipe!

1 cup Chablis wine

2 1/2 quarts Chicken Stock

Note:  For my stock recipe, go to Homestyle Chicken Stock

Dry Spice Mix:

1 tsp Thyme

1 tsp Ground White Pepper

1/2 tsp Tarragon

1/2 tsp Kosher Salt

1/4 tsp crushed Rosemary

Cooking Procedure:

First off, carefully pick through your dry white beans, discarding any tiny pebbles or stones you might find

Set your beans aside for the moment

In a medium sized pot, melt the butter over medium high heat

Add the bacon, onion, celery, carrots, red bell pepper, fresh basil, jalapeno pepper, bacon, garlic & andouille sausage

Stir well & cook this down a bit; until the onions have turned clear & the bacon is beginning to brown up

Add the dry spice mix, stir well & cook for another 3 minutes

Add the wine

Stir well & scrape the bottom of the pot

Add the beans & 2 quarts of the chicken stock

Let the pot come up to a boil

Stir well & reduce heat to medium low

Let the beans simmer until tender-- about 1 1/2 to 2 hours time

While the beans cook:  Stir well from time to time & add more of the remaining stock to maintain a consistent level of about 1/2 to 1 inch of liquid above the cooking beans

Serve the beans in bowls with hunks of good fresh bread and a glass of Chianti wine on the side.  Stare out the window for awhile...but don't talk about how cold it is outside, eh?