Served with quick rolls and garnished with Serrano peppers and parsley
We live in a world of excess, and the items that fit into this category are unending: Baggage, water weight, gas, even drama. There's always more than we need of so many things. That is, except for excess space, excess tax credits, or excess sleep. Especially sleep.
It makes it worth mentioning that even when you purchase a package of dried beans, excess abounds there as well in the form of 15 Bean Soup Medley. Do they really have to shove 15 kinds into the package? Huh? Who sorts these little suckers? Is someone demoted if the black eyed peas are missing, of if a yellow lentil instead of a green one slips in? And those massive butter beans? They're kinda awkward for starters. Where is the poetry? The meaning of it all? Oh, the humanity!!! Ahem, sorry.
While musing on the plight of medley-bean-packers, I politely placed them in water as directed - of course, that's after rinsing out the little pieces that float to the top; of which appears to be excess ick - and waited. You see, beans need to be under water, for nearly a day to become anything. I was destined to while away a lot of excess time.
After soaking them lovingly for 24 hours, I began to become attached to my spotted and marbled orbs, and resolved rather boldly, that each of them deserved a first class cooking experience. And that's when I knew I had to make an international incident out of my excessive bean medley and therefore created my "I've BEAN Everywhere Bean and Sausage Stew." Through the combination of rather pungent and well traveled spices, I was able to blend everything in a way that just brought out the mature smokiness and velvety mouth feel of the beans. Each one, like the gem on a Tiffany necklace, sparkled perfectly alone and also brilliantly together, and became the meal that not only had been everywhere in terms of ingredients, but belonged everywhere, too.
Cumin, Cinnamon, Coriander and Paprika were indistinguishable alone, and yet, even with the few drops of liquid smoke added, they bound together so perfectly I might just take this show on the road.
Anyone know of any excess money?
I should also tell you I served them with these very moist, fast and easy rolls I got from my Paula Deen recipe book. ENJOY!
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.