An Easy Dish

I wanted to share something simple, delicious and good-keeping. This basic dish, which I had no idea what to call other than Peasant Stew, is extremely simple to make. The variety is limited strictly by the mind of the cook. Personal preference dictates notes of heat as well, but feel free to adjust any aspect of this dish to suit. My only suggestion on the meat is that I have personally tried many different proteins in this dish. Chicken, when boiled, does not appeal to me on a personal level. Ground beef becomes alarmingly tough for some reason, and the texture creates a beef vegetable soup situation for me when I use stew meat. I prefer a sausage that's been previously smoked. It keeps its texture and provides a contrast that I enjoy when juxtaposed against the softness of the potatoes. If you cook it low enough, the green beans keep their spring, and do not become mushy. I adore this dish, because the left-overs are often as/more delicious as the original, and it is truly a beginner's level dish.

Peasant Stew

4-5           red potatoes the size of a large lemon, rinsed
1 lbs        smoked sausage (andouille is excellent as well, chorizo not so much)
1 lb          fresh green beans (or 2 cans no salt added green beans)
1/2 tsp     red pepper flakes (optional)
1/2 tsp     kosher salt
1/2 tsp     black pepper, freshly ground

1. Slice sausage into 3/4" rounds. Brown in bottom of stock pot. Preference of brownness, I leave to the cook. You may choose to remove fat if you choose a fresh sausage you had to cook through. Warming an already smoked sausage simply creates a delicious carmalization on the "face" of the rounds, and fat production is minimal within the 2-3 minutes needed to brown.

2. Add green beans. If using fresh green beans, add 1 1/2 cups water. If not, utilize water beans were packed in from the can.

3. Slice potatoes and add immediately to pot. Add water to cover (approx 6 cups). Add seasoning.

4. Ideally, let simmer 2-4 hours on low heat. Can be cooked over medium heat, allowed a low boil, which results in a 30 minute or so cooking time. Potatoes should be fork-tender.


SERVING NOTE: I prefer this particular dish juiceless when served. However, my husband adores the broth that results, and insists on filling his bowl halfway with said liquid. There is no right/wrong, here. Be stronger than me - let whomever you feed decide their own level of juice/juicelessness.

Now, if you'll excuse me, I have to go argue with my husband over the proper way to fill a glass with ice and water.