String Bean Stew

Serves  about 4

  • 2  ounces olive oil
  • 2 ounces bacon or salt pork, coarsely chopped
  • 1/4  pound linguiça or chouriço sausage, coarsely chopped or sliced in 1/4-inch thin rounds
  • 1/4 cup coarsely chopped onion
  • 2  tablespoons tomato paste or 1/2 cup chopped, peeled seeded tomatoes
  • 4  garlic cloves, finely chopped
  • 1/4  cup red wine
  • 1  tablespoon Apple Cider Vinegar
  • 1  teaspoon ground black pepper
  • 1/2  teaspoon ground cumin
  • dash hot sauce (like Tabasco)
  • Coarse kosher salt to taste
  • Pinch nutmeg
  • 1  pound green beans, rinsed and trimmed
  • water as needed

 

  1. Heat the olive oil and bacon or salt pork together in a 3-quart pot.  Cook until the bacon or salt pork has rendered its fat and crispy pieces remain.  Transfer to a dish.
  2. Add the onion and sausage pieces, frying them for 4 minutes until they take on some color.
  3. Stir in 2 tablespoons of tomato paste or 1/2 cup chopped skinned, seeded tomato and garlic.
  4. Mix in the wine, vinegar,  black pepper, cumin,  hot sauce, salt, and nutmeg. Bring to a boil,, reduce heat and simmer 1 minute.
  5. Add the green beans with enough water to just cover.  Cover the pot and cook for 10 to 12 minutes or desired tenderness. Mix in the reserved crisp bacon or salt pork.  Serve.

 

 

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