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A day in the life of Julie's sausage bean ragout.

By on November 5, 2013
sausage ragout

From Julie of By The Recipe.

 

Woke up.

Went to make breakfast. Egg sandwich. Cracked egg. No English muffins.

Taught my spin class (indoor cycling). bet you just learned something new about me

Took care of getting my little people outfitted for winter.

Took my four legged friend for a walk.

Discover that my cell is almost dead.

Look for my charger. No where to be found.

BBM Beloved to see if he knows where it is. yes, I am a blackberry user

Find out Beloved has charger with him. try to send him blasting text for taking MY charger and my phone dies

Walked 10 blocks downtown to buy little boy person a birthday present.

Store has closed. Have no idea for how long.

Walk home.

Jump into car to drive to another store to buy said present.

Success.

Stop at the grocery store to get a couple of things I needed to make dinner.

Get home.

Walk to school to pick up little boy person.

Walk home.

Walk four legged friend, who has been following me around the house, again.

Success.

Start dinner. see below

Make cupcakes with little boy person because he wants to take them to school tomorrow.

Help with high school math homework.

Try not to lecture about lack of organization.

Feed little people dinner.

 

Waiting for cupcakes to cool so that I can make the icing and ice them.

Waiting for Beloved to come home so we can eat.

 

Ate dinner.

Cleaned kitchen.

Ready to make icing.

No cocoa powder.

 

Waiting to go to bed.

 

Sausage and Bean Ragout

I love this recipe for so many reasons. If you plan ahead and cook your sausages at an earlier date, it is probably one of the quickest dinners in my repertoire. I BBQ my sausages and freeze them to use when I most need. I found this recipe in a canadian magazine called Chatelaine.

 

1 onion

Vegetable oil

19 oz can diced tomatoes (540 mL)

1 Large garlic clove, minced

1 tsp dried thyme leaves (5 mL)

1/2 tsp each salt and pepper (2 mL)

1 Cup chicken broth (250 mL)

4 roasted sausages

19 oz can white kidney beans (540 mL)

2/3 Cup coarsely chopped cilantro or parsley (150 mL)

 

Finely chop onion. Coat a large saucepan with oil and set over medium heat. Add onion and stir occasionally until it starts to soften, about 3 min. Meanwhile, drain tomatoes. Add tomatoes to onion along with garlic, thyme, salt, pepper and chicken broth. Increase heat to medium-high. Boil, uncovered, stirring often, until reduced by half, about 8 min.

Slice sausage into thirds (if frozen, defrost in microwave first) and stir into tomato mixture. Cover and reduce heat to medium-low. Simmer, stirring occasionally until sausages are hot, 7 to 10 min. Rinse and drain beans, then add. Stir often until hot, about 2 min. Mix in cilantro. Have crusty bread on hand to sop up the sauce.

 

Julie of By The Recipe says this about her food writing:

I’m not sure which came first: my sweet tooth, or my desire to bake.  Before I was a wife and a mother, I was a baker.  I love to bake.

Before kids, I wasn’t much of a cook. After kids, my cooking abilities improved, I guess because I needed to feed my family. Over the years I have come to enjoy cooking, almost as much as baking.  But let’s be honest, the best part of baking and cooking are the accolades of a great mouthful of food. That inspires me.

When I cook, I cook by the recipe. Almost always.

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