This is from Paul Prudhomme’s Seasoned America. I like to substitute shrimp stock for the chicken stock. This should be served over rice or pasta, or with a good, crusty bread–something to sop up the delicious sauce. I’ve given instructions for finishing in the oven or on top of the stove.
Adapted from “The Classic Cooking of Spain,” the recipe name translates: “Alubias Blancas a la Vasca.”
I made homemade lentil soup for the first time, and this recipe is a keeper. The potato and sausage add a lot of texture and flavor to this dish. The recipe says it’s best when it’s made 24 hours in advance. All I can say is if it’s this good today, I can’t wait for tomorrow. If you don’t have chorizo use any other spicy sausage like linguica. Recipe courtesy of Beyond Burlap–Idaho’s Famous Potato Recipes, Junior League of Boise. This recipe says it serves 4 to 6 people, but in my opinion it serves 8 to 10. However, if you find yourself going back for additional servings like I did, I suppose it would serve 4 to 6.
This is a simple, quick and tasty dish. It is obviously kid friendly because my 1 1/2 year old granddaughter ate 2 helpings at dinner, then more for breakfast and lunch the next day! This is courtesy of The Frugal Gourmet – On Our Immigrant Ancestors.
Use leftover lamb and pan drippings from roast for this stew. From Saveur #89, Dec. 2005. Attributed to Dan Ansotgui.
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