Thursday, April 2, 2015

Mayocoba Beans with Bratwurst, Cajun Boudin Blanc and Smoked Veal Kielbasa

     A Hearty Bowl Of Gourmet Daily Beans With Three World Renowned Sausages!
     During the last few years, exotic beans and gourmet beans have become a hot ticket item.  Trendy restaurants and gourmand home cooks have been creating entrées that have gourmet beans in the list of ingredients. 
     What is considered to be exotic food by one person, may be standard everyday food for somebody else, somewhere else around the globe.  Mayocoba Beans are a good example of this statement.  Americans and Europeans rarely cook Myocoba Beans, yet they are one of the most popular beans in the world.  Mayocoba Beans are native to Peru and they are everyday food in South America and Mexico.  Mayocoba Beans are also called Yellow Beans and Parrot Beans.  They have a mild gentle savory pinto bean kind of flavor.  
     Mayocoba Beans are good for making an interesting batch of refritos.  Mayocoba Beans are also nice for making an old fashioned bowl of Sausage and Beans.  Today's Daily Beans recipe features Louisiana Cajun Boudin Blanc, Eastern European style Smoked Veal Kielbasa and fresh classic German Bratwurst.  This combination of these sausages is on the gourmet side of the spectrum.  
     Sausage fans will thoroughly enjoy this combination of fine sausages and great tasting Myocoba Beans.  Gourmet bean fans that demand simplicity will also like this recipe!    

     Myocoba Beans:
     This recipe yields 1 large portion of beans!  
     Soaked Myocoba Beans surprisingly do not require an extensive amount of simmering time to become tender.
     Step 1:  Soak 1 1/2 cups of dried mayocoba beans in water overnight in a refrigerator.
     Drain off the soaking water and rinse the mayocoba beans under cold running water.
     Step 2:  Place the mayocoba beans in a sauce pot.
     Add 1 cup of chicken broth or light pork broth.
     Add enough water to cover the beans with 1" of extra liquid.
     Add 1/2 tablespoon of cider vinegar.
     Add 2 tablespoons of vegetable oil or pork lard.
     Add 1 chopped garlic clove.
     Add 2 tablespoons of chopped onion.
     Add 1 minced green onion.
     Add 1 laurel leaf.
     Step 3:  Bring the liquid to a boil over medium high heat.
     Step 4:  Reduce the temperature to low heat.
     Add sea salt and black pepper to taste.
     Add 1 pinch of rubbed sage.
     Add 1 pinch of ground thyme.
     Add 1 pinch of cayenne pepper.
     Add 1 small pinch of nutmeg.
     Step 5:  Simmer the beans, till they are tender.  Add water as necessary to barely keep the beans covered with liquid.
     Step 6:  Remove the laurel leaf.
     Keep the beans warm over low heat.

     Roasted Bratwurst and Smoked Veal Kielbasa:
     Gently poaching fresh raw sausage before roasting will keep the sausage casing from splitting!
     Step 1:  Poach 1 fresh bratwurst in a pot of water over medium low heat (157ºF), till the bratwurst is fully cooked. 
     Place the bratwurst on a roasting pan.
     Step 2:  Use a knife to decoratively score a 5 to 6 ounce smoked veal kielbasa sausage.
     Place the kielbasa on the roasting pan with the bratwurst.
     Lightly brush the sausages with vegetable oil.
     Slow roast the sausages in a 325ºF oven, till they are lightly browned.
     *The kielbasa only needs to be reheated, so it will finish cooking before the bratwurst.  Keep the kielbasa warm on a stove top till the bratwurst becomes browned.  Be sure to turn the sausages occasionally so they brown evenly.

     Mayocoba Beans with Bratwurst, Cajun Boudin Blanc and Smoked Veal Kielbasa:
     Cajun Boudin Blanc has a high percentage of rice in the sausage meat mixture, so after the sausage becomes warm, it must be handled gently.  Some types of Cajun Boudin Blanc also have a very thin casing that is easily damaged, so they must be handled gently.  Cajun Boudin Blanc is almost always fully cooked before being marketed.
     Step 1:  Place a 6 to 8 ounce piece of Cajun Boudin Blanc Sausage in the simmering beans to warm the sausage up to a serving temperature. 
     Remove the warm Cajun boudin Blanc Sausage and set it aside.
     Step 2:  Ladle a generous portion of the mayocoba beans and the bean jus in a shallow stew bowl.
     Sprinkle some very thin bias sliced green onion over the beans.
     Place the 3 sausages on top of the mayocoba beans, so they look nice.
     Serve with rice or bread on the side.

     This is a gentle tasting savory bowl of gourmet beans and fine sausages that is perfect for rejuvenating strength after being outdoors all day!  

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