Clam and Sausage Chili
|Dried black beans||1 Cup (16 tbs), soaked overnight and drained|
|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.