Your Life A to Z Recipe: Monday, December 29th, 2014: Fasuleda Italian Pork & Beans and Soft Polenta by Chef Cullen CampbellPosted: Updated:
Fasuleda “Italian Pork & Beans”
1lb Scarlett Beans
2tbs Olive Oil
1 Yellow Onion (diced)
1 Head Garlic (chopped)
1lb Pork Sausage
5lbs Pork Butt
1oz Thyme (chopped)
1 Bottle Dry White Wine
8 cups Meat Stock
1/2 cup Tomato Puree
S&P To Taste
Soak the beans overnight.
Next day cook the beans in water until al dente.
Heat olive oil in a dutch oven then brown the onion, garlic, sausage & pork butt.
Add white wine, meat stock, tomato puree, thyme, salt & pepper.
Cover & place the pot into a 300 degree oven for 2 1/2 hours.
After 2 1/2 hours add the beans & cook for another 30 minutes.
When finished remove fat from the top.
Spoon over polenta serve with parmesan & herbs.
1 cup hayden mills polenta
1 1/2 cups white stock (chicken stock or veg stock)
1 1/2 cups whole milk
4 Tbsp butter
Kosher salt, to taste
1. In a heavy-bottomed soup pot, bring the cooking liquid to a boil. Slowly whisk in the polenta and lower heat to a very low simmer.
2. Cook for about 30 minutes, stirring frequently with a wooden spoon. The polenta should bubble thickly like molten lava during this time. If the polenta starts to clump up, add water (about ½ cup at a time) to thin it out.
3. Stir in butter. The final consistency should be thick and creamy but not clumpy. Adjust consistency with additional water if necessary.
4. Season to taste with Kosher salt and serve right away.