White Beans & Smoked Venison Sausage

This incredibly delicious bowl o’ white beans features smoked venison sausage, an ingredient that many people may consider rare but I found it at the only grocery store located in my tiny little home town. It was such a surprise discovery I couldn’t pass up the opportunity of cooking with it.

Just because venison, even in sausage form, is considered somewhat exotic, it isn’t necessarily expensive. I used just one pound of venison sausage ($5.95/pound) for an entire crock pot full of food. The cost of all the ingredients, including the sausage was less than $10, or less than 50 cents per 1-cup serving. And it tasted like a million bucks!

WHITE BEANS & VENISON SAUSAGE

Put all these things in a 5-quart crock pot

• 1 package white beans (I used great northern beans) – 80 cents
• 1 pound smoked venison sausage, sliced or chopped – $5.95
• 1 beer (I used Rolling Rock because I like beer in green bottles on a really hot day) – about $1*
• 1/2 bunch fresh mustard greens, chopped – 50 cents
• 2 carrots, sliced
• 3 celery stalks, sliced
• 1/2 white onion, chopped
• 6 heads garlic
• 6 juniper berries (if you have them handy)
• 1 teaspoon each fennel seed, celery seed, oregano, and black pepper

Top off the crock pot with enough water to reach the top of the pot. Cover. Turn on high and cook 6 to 8 hours, until beans are tender all the way through.

* Beer will froth up when you pour it into the pot so pour slowly. The froth will dissipate as the beans cook.

SERVING SUGGESTIONS: I served this with cornbread and beer. I was happy with it and my dining companion went back for seconds. And took home some leftovers, too. What more could a happy cook ask for?

Vegetarian Black Bean Stew

Layer these ingredients in a clean, cool crock pot:

1 bag of dried black beans
1 sweet potato, in small cubes
1 cup corn, hominy, or dried posole
1 Russet potato, cubed
3 fresh Roma tomatoes, quartered
1 small onion, chopped or sliced
4 cloves garlic, sliced thin
3 Tablespoons ground cumin
1 Tablespoon chili powder
1 Tablespoon black peppercorns, whole

Cover the ingredients and fill the crock almost to the top with water, broth, or beef stock. Leave about 1/2 an inch from the top of the crock pot.

Cover with crock lid, venting the lid a bit to allow a little room for evaporation. Cook on low 6 to 8 hours. Taste about 1/2 an hour before serving. Adjust seasonings according to your own taste preferences at this point.

GARNISH IDEAS:

In separate containers for individual taste preferences, offer any or all of the following foods on the side:

Herbs: Chopped cilantro, basil, or parsley

Chopped fresh vegetables: tomato, onion, pepper, lime wedges

Sauces: Pico de Gallo, Salsa, Tomatillo Sauce, Smokey Poblano Sauce

Dairy: Sour cream, yogurt, any Mexican-style white cheese (crumbled or grated), grated Cheddar or Jack cheeses

MENU IDEAS:

Serve in individual soup bowls with thick slices of toasted ciabatta bread, warm flour tortillas, or corn bread and honey butter alongside a simple green salad drizzled with a squeeze of lime juice, a drizzle of olive oil, and a sprinkle of chili powder.

WASH IT DOWN WITH THIS:

Wine: Try a hearty red, such as a Sonoma Valley zinfandel (no, not the pink stuff, please) or perhaps a shiraz from Southern Australia, mate. A lighter, more refreshing option would be a very well-chilled crisp, acidic Sauvignon blanc, a dry but silky semillon, or a spritely gewurztraminer.

Bubbly: Any meal as heavily laden with rich sauces or strong, bold flavors as this one is goes perfectly with any palate-cleansing, bubbly beverage. Try beer, champagne, or a sparkling wine from your neck of the woods.

Black Bean & Beef Stew

Layer these ingredients in a clean, cool crock pot:

1 bag of dried black beans

1/2 pound beef chuck, sliced thin or cubed

1 Russet potato, cubed

3 fresh Roma tomatoes, quartered

1 small onion, chopped or sliced

4 cloves garlic, sliced thin

3 Tablespoons ground cumin

1 Tablespoon chili powder

1 Tablespoon black peppercorns, whole

Cover the ingredients and fill the crock almost to the top with water, broth, or beef stock. Leave about 1/2 an inch from the top of the crock pot.

Cover with crock lid, venting the lid a bit to allow a little room for evaporation. Cook on low 6 to 8 hours. Taste about 1/2 an hour before serving. Adjust seasonings according to your own taste preferences at this point.

GARNISH IDEAS:

In separate containers for individual taste preferences, offer any or all of the following foods on the side:

Herbs: Chopped cilantro, basil, or parsley

Chopped fresh vegetables: tomato, onion, pepper, lime wedges

Sauces: Pico de Gallo, Salsa, Tomatillo Sauce, Smokey Poblano Sauce

Dairy: Sour cream, yogurt, any Mexican-style white cheese (crumbled or grated), grated Cheddar or Jack cheeses

MENU IDEAS:

Serve in individual soup bowls with thick slices of toasted ciabatta bread, warm flour tortillas, or corn bread and honey butter alongside a simple green salad drizzled with a squeeze of lime juice, a drizzle of olive oil, and a sprinkle of chili powder.

WASH IT DOWN WITH THIS:

Wine: Try a hearty red, such as a Sonoma Valley zinfandel (no, not the pink stuff, please) or perhaps a shiraz from Southern Australia, mate. A lighter, more refreshing option would be a very well-chilled crisp, acidic Sauvignon blanc, a dry but silky semillon, or a spritely gewurztraminer.

Bubbly: Any meal as heavily laden with rich sauces or strong, bold flavors as this one is goes perfectly with any palate-cleansing, bubbly beverage. Try beer, champagne, or a sparkling wine from your neck of the woods.