Serves: 5
Total Calories: 360
Soak beans overnight in water. Or, for quick-soak method, add beans to boiling water, boil 2 minutes and let stand 1 hour. Measure soaking liquid and add water to make 4 cups. Cook beans, ham bone or hocks, 2 bay leaves, and onion in reserved liquid about 2 hours or until beans are tender. Drain, reserving liquid. Peel and coarsely dice potatoes and carrots. Cook in bean liquid with garlic, thyme, and 1 bay leaf until tender.
Add beans, meat from ham bone, and sausages, thickly sliced. Cook just until heated through. Add salt and pepper to taste. Remove bay leaf. Before serving, sprinkle with chopped parsley.
This Basque Bean Stew recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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