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Clam And Sausage Chili

Easy.Home.Entertainemnt.with.C's picture
  Dried black beans 1 Cup (16 tbs), soaked overnight and drained
  Bay leaf 1
  Coarse salt 2 Teaspoon
  Lean bulk pork sausage 1⁄2 Pound
  Vegetable oil 1 Tablespoon
  Onion 1 , minced
  Garlic 1 Clove (5 gm), minced
  Fennel seeds 1 Teaspoon
  Dried oregano 1 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon (Or To Taste)
  Chili powder 3 Teaspoon (Or To Taste)
  Ground cumin 1 Teaspoon
  Canned chopped tomatoes in puree 32 Ounce (2 Cans Of 16 Ounce Each)
  Dry white wine 1⁄2 Cup (8 tbs)
  Canned clams 2 Can (20 oz), drained, liquid reserved (1 1/2 Cups)

Put th beans in a large pot.
Add fresh cold water to cover and the bay leaf.
Bring to a boil, then cover, and simmer 30 minutes.
Add the coarse salt and continue simmering until tender, about 30 minutes more.
Drain and discard bay leaf.
Put the sausage meat in a large flameproof casserole.
Cook over medium heat until just beginning to brown, 2-3 minutes.
Stir frequently to break up lumps.
Add the oil, onion and garlic.
Continue cooking until the vegetables are softened, about 5 minutes more, stirring occasionally.
Stir in the herbs and spices, tomatoes, wine, and 2/3 cup of the reserved clam juice.
Bring to a boil, then lower the heat and cook, stirring occasionally, 15 minutes.
Add the black beans and clams and stir to combine.
Taste and adjust the seasoning if necessary.
Continue cooking just until the clams are heated through.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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