Chicken
Sausage & Grilled Onions Over Spicy Mustard Beans
Makes 3 servings
2 large yellow onions, thinly sliced
1 tablespoon olive oil
½ teaspoon salt
4 tablespoons sherry, divided
4 cooked chicken sausage links (any flavor), sliced into rounds
2 plum tomatoes, seeded and chopped
1 can (14.5 ounce) cannellini beans, rinsed & drained
½ cup chicken broth
1 tablespoon spicy brown mustard (or your favorite)
½ teaspoon ground black pepper
½ cup shredded gruyere cheese (or parmesan)
1. Heat the oil in a large, heavy skillet on medium and add sliced onions and salt. Cook, stirring frequently, until softened and translucent. Add 3 tablespoons sherry. Reduce heat to low and continue cooking, stirring occasionally, until beginning to turn golden in color. Add sliced sausage and continue cooking until sausage has browned a bit and onions are caramelized.
2. Meanwhile, while onions are cooking, in a medium saucepan combine the drained beans, chicken broth, 1 tablespoon Sherry, mustard and pepper. Bring to a boil over medium-high heat. Reduce heat to low and continue simmering for 5-8 minutes. Remove from heat and allow to sit until onion mixture is ready.
3. When onions are caramelized and sausage is browned, add chopped tomatoes and stir gently until heated through. Salt & pepper to taste.
4. To serve, use a slotted spoon to divide beans equally among the serving plates. (Discard any remaining liquid.) Top each with 1/3 of the onion-sausage mixture and sprinkle with shredded cheese. Serve immediately.
Makes 3 servings
2 large yellow onions, thinly sliced
1 tablespoon olive oil
½ teaspoon salt
4 tablespoons sherry, divided
4 cooked chicken sausage links (any flavor), sliced into rounds
2 plum tomatoes, seeded and chopped
1 can (14.5 ounce) cannellini beans, rinsed & drained
½ cup chicken broth
1 tablespoon spicy brown mustard (or your favorite)
½ teaspoon ground black pepper
½ cup shredded gruyere cheese (or parmesan)
1. Heat the oil in a large, heavy skillet on medium and add sliced onions and salt. Cook, stirring frequently, until softened and translucent. Add 3 tablespoons sherry. Reduce heat to low and continue cooking, stirring occasionally, until beginning to turn golden in color. Add sliced sausage and continue cooking until sausage has browned a bit and onions are caramelized.
2. Meanwhile, while onions are cooking, in a medium saucepan combine the drained beans, chicken broth, 1 tablespoon Sherry, mustard and pepper. Bring to a boil over medium-high heat. Reduce heat to low and continue simmering for 5-8 minutes. Remove from heat and allow to sit until onion mixture is ready.
3. When onions are caramelized and sausage is browned, add chopped tomatoes and stir gently until heated through. Salt & pepper to taste.
4. To serve, use a slotted spoon to divide beans equally among the serving plates. (Discard any remaining liquid.) Top each with 1/3 of the onion-sausage mixture and sprinkle with shredded cheese. Serve immediately.
Nutritional
Information per serving: 565 calories,
44 g carbohydrate, 28 total fat, 8.3 g saturated fat, 2210 mg sodium, 100 mg
cholesterol, 14 g sugar, 11 g fiber, 33
g protein.
Original recipe by Kathy Sheehan, copyright 2012
Original recipe by Kathy Sheehan, copyright 2012
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