After several weeks of 90F degree days (in the middle of October, for heaven’s sake!) we woke this morning to a light drizzle of rain and that crisp smell of Fall in the air. Finally! Fall is here!
While sipping my morning coffee and peering out at the drizzle I said to Jack, “You know, we should break out the bean pot. It seems like the perfect day for it.”
He looked up from reading the Sunday paper, “I was thinking exactly the same thing.”
Excellent! I love it when we’re on the same page.
I also love it when he offers to cook.
The following recipe is one that he made up, but I’m here to tell you, it’s terrific. For anyone who likes a mild seafood chowder, this gives you the hint without all the fishiness—this one is excellent.
(Thank you to Roger and Diane for the fantastic La Chamba bean pot. We love it!)
Yu Xiang Bean Pot (aka Fish-Smelling Bean Pot)
4 cans cannellini beans or white kidney beans
3 medium sized carrots, sliced in rounds
2 large shallots, minced
4 cloves of garlic, pressed or minced
1/2 cup white wine, dry Chardonnay
3 cups seafood stock
1lb seafood sausage with shrimp, scallops and white fish (we used Trader Joe’s brand)
2 bay leaves
Hawaiian sea salt to taste
Rainbow peppercorns to taste
Pinch of ground mustard
Pinch of ground chili pepper
Pinch of ground coriander
2T olive oil
1. Drain and rinse beans. Put them in a bean pot (or stock pot) with 2-3/4 cups of seafood stock and place over low heat.
2. Add a 1T olive oil to skillet plus a pinch of sea salt. Wait for it to get hot and add shallots, cook 2-3 minutes on high, flipping constantly so they won’t burn. Add carrots and continue flipping until well mixed (~ 1 minute). Turn heat to medium and add 1/4 cup stock, let mixture reduce while stirring constantly. Add 1/4 cup wine and let mixture reduce while stirring constantly. Add butter and garlic and fold it in until the butter has melted. Cook 2-3 minutes more and add mixture to the bean pot.
3. In the same skillet, add 1T olive oil and cook seafood sausage over medium heat. Wait for a sizzle and add a splash of wine and splash of water in order to get a steaming effect. Reduce the heat to medium-low and rotate the sausage often until golden brown. Remove from skillet and slice into 1/4″ rounds. Add everything including the juices from the pan to the bean pot.
4. Into the bean pot, drop 2 bay leaves, the rest of the spices and mix. Allow to simmer over low heat for 1-1/2 hours.
5. Optional: serve in a bread bowl with a dusting of Italian parsley mixed with shaved Parmigiano reggiano or over rice.
We chose a good ol’ San Francisco sourdough bread bowl. Pair with a crispy dry Chardonnay.
Rainy Sundays just don’t get better than this.