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Braised Rancho Gordo Beans and Sausage

Recipe Courtesy of St. Supéry Estate Chef Tod Kawachi

Ingredients

2 C Dry Beans-Rancho Gordo brand*

½  lb Sausage Links, sliced.  i.e. Italian, Garlic Thyme or your favorite!

½ Onion, diced

1 ea Garlic clove, minced

¼ C Extra Virgin Olive Oil

4 C Beef Broth/Stock

¼ C Tomato Sauce

1 Bay leaf

1 ea Thyme sprig

Salt, to taste

Black Pepper, to taste

Preparation

Prior to the day of cooking-presoak the beans in cold water to cover by double to allow the beans to hydrate.

On the day of:

  1. In a saucepot add the olive oil, diced onions and garlic over low heat to soften for 4 minutes.
  2. Add in the tomato sauce, herbs and beans. Stir to coat well and simmer for 3 minutes.
  3. Add the broth and bring up to a low simmer, cover and cook for up to 2 hours, stirring occasionally until the beans are tender and creamy to the bite. (You may need to add a bit more stock or water if the liquid evaporates before the beans are done).
  4. Add in the sliced sausage and simmer for 10 minutes.
  5. Season to taste with salt and ground black pepper.

Wine Pairing: Dollarhide Estate Vineyard Petit Verdot