We had a mostly low key weekend. The exception was Saturday night when we hosted a potluck and game night. I took some photos, but the camera was malfunctioning and did not record any useful images.
Sausage and White Beans
via:the Tasty Comforts of North Georgia Blog (modified)
1-2 pounds Chorizo Sausage, cut in chunks (This is a spicy sausage, some other sausage could be substituted)
1/2-3/4 cup Chicken Stock
2 14.5 oz cans Cannellini Beans
1 Red or Orange bell pepper,cut into thin strips
1 Red onion, Diced
3 stalks celery, chopped, leaves left whole
2 Bay Leaf
3 sprigs of Thyme (or 1/2 tea. Thyme, dried)
3 sprigs Sage (or 1/2 tea. Sage, dried)
3 sprigs Rosemary (or 1/2 tea. Rosemary, dried)
(Salt and pepper to taste)
Cook the sausage. Remove from skillet and set aside. Pour the chicken stock in pan. Scrape the bottom of the pan to loosen the flavorful bits. Add onions, cook for about five minutes. Add celery and bell peppers. Season with salt and pepper, if using. Add beans and sausage back into skillet. Add bay leaves, and sprigs of herbs. Simmer for about 30 minutes allowing the flavors of Spain to fill your home.