Description
DETAIL:
Price per lb.: $ 8.50 + tax
lb. per package: 1.00
BEST FOR:
Breakfast sausage patties
Adding foolproof flavor to beans, stews and marinaras.
RECIPE TO TRY:
Oakshire beans with sausage and pumpkin:
Soak dried beans overnight (we often use pinto, but any kind works!). Make a “sofrito” by sautéing chopped onion, garlic, bell pepper, carrot and celery. A dutch oven is the ideal pot for this, but any saucepan will do. Salt and season to your liking. When vegetables are translucent, add 1/2 lb sausage to the pot and break it up, allowing the fat to further season and brown the vegetables. Drain your soaked beans. When sausage has browned, add beans to the pot, along with 3 cups of cubed pumpkin or butternut squash. Add broth until everything in the pot is well covered with an extra inch or so of liquid above. If you don’t have broth on hand, use water with a splash of wine. Cook uncovered for 45 minutes, stirring frequently to help the pumpkin dissolve into the cooking liquid. When beans are tender and pumpkin has dissolved into a silky sauce, you’re done!