Black Bean and Sausage Stew

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                            FOOD FUNNY
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Here's an "allegedly" true food funny from Donald Speer

The menu at the Coffee Garden in Salt Lake City has included a
scrumptious selection of quiche for about 10 years. The recipe calls for
four fresh eggs for each quiche. A Salt Lake County Health Department
inspector paid a visit recently and pointed out that research by the
Food and Drug Administration indicates that one in four eggs carries
salmonella bacterium, so restaurants should never use more than three
eggs when preparing quiche. The manager on duty wondered aloud if simply
throwing out three eggs from each dozen and using the remaining nine in
four-egg-quiches would serve the same purpose. The inspector wasn't
sure, but she said she would research it.

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                            TODAY'S RECIPE
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Beans and pork are a combination that is favored in virtually every
cuisine in the world. It's a natural combination because it only takes a
little pork to flavor a whole pot of beans, adding flavor and nutrition to an economical staple food.

Black Bean and Sausage Stew

1 lb (450 g) dried black beans, soaked overnight and drained
1 lb (450 g) smoked sausage such as kielbasa, Portuguese chorizo, linguica, or andouille, cut into 1-inch (2 cm) pieces
1 ham hock (optional)
1 onion, chopped
2-4 cloves garlic, finely chopped
1 rib celery, chopped
1 15-oz (425 g) can chopped tomatoes with their liquid
2 bay (laurel) leaves
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) ground cumin
Cayenne pepper or hot sauce to taste
Salt and freshly ground pepper to taste

Combine all the ingredients in a large pot and add enough water to cover
by 2 to 3 inches (5-8 cm). Bring to a boil over high heat. Reduce the
heat to low and simmer covered until the beans are tender, 1 to 1 1/2
hours. If using a ham hock, remove it, cut off the meat, and add the meat back to the stew.
Serves 4 to 6.
Received on Sun Feb 21 16:44:27 2010