Fagioli Bianchi di Spagna (Italian Butter Beans) with Smoked Andouille and Ham

This recipe is perfect for these cold winter nights and incorporates a unique bean: Italian butter beans. These beans can be found in many grocery stores; but if you can't find them, you can use Cannellini beans in a pinch. The cooking time is approximately one hour but since it can be served with a salad and bread, or over rice or pasta, you can make it last the whole week. Plus, the ingredients are not expensive. The colors of the dish are warm and bright and will make your tummy feel the the same way. 

What you will need to make it:

• 5-6 slices of peppered bacon, sliced into 1/2" pieces (bite-size) crosswise
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• Medium yellow onion, diced
• 4 links (about 1 pound) of smoked Andouille sausage sliced in bite-size rounds (we use Campfire Farms because they are local and have amazing meats)
• Smoked ham steak, cut into 1/2" x 1/2" cubes
• 4 8 oz. cans of Fagioli Bianchi di Spagna (Italian butter beans), drained and rinsed
• 1 28 oz. can of crushed tomatoes
• 1 cup chicken broth (we make our own from scratch--a recipe soon to be posted--but we also recommend Better Than Bouillon chicken stock base as well)
• 1 lb. mushrooms, peeled and sliced into 1/2" pieces--if they are too thinly sliced, they will break up with stirring as they cook  
• 2 jalapenos, with seeds and ribs removed, sliced in half lengthwise to be removed later or diced if you want to leave them in (see the Notes section for more ideas)
• Curly parsley tied in a bouquet garni
• A dash (to taste) of rice wine vinegar 
• Salt to taste

Now, let's cook it up!

• Brown sliced bacon in heated vegetable oil and butter in a large pot over medium heat, stirring regularly. If your bacon is not very fatty, you may need to add more oil or butter (or both) to prevent sticking.
• Add diced yellow onion once bacon is browned, stirring regularly until the onions are translucent.
• Add sliced Andouille sausage next and cook until lightly browned around the edges.
• Next, add cubes of smoked ham steak, stirring together the ingredients.
• Cook until all ingredients are browned, flavored, and mingled.
• Add the butter beans and crushed tomatoes at this point, stirring to mix ingredients well.
• Pour in one cup of the chicken stock and stir well.
• Tie the curly parsley into a bouquet garni with string around their stems and add to the pot, folding in under the ingredients to provide flavor. This will be removed later before serving.
• Allow to cook for approximately 10-15 minutes on medium heat to start softening the beans. Do NOT allow to boil!
• Now, add the jalapenos to the pot. These can also be removed from the dish before serving. See the closing notes at the end of the recipe.
• Allow to cook for 30 minutes before final seasoning.
• Add salt and vinegar to your taste preference at this point.
• Finally, add in the sliced mushrooms at the end, stirring them into the mix and reducing the heat to low for another 15 minutes.
• Enjoy!

Notes:

• Bernadette has found that a little dash of rice wine vinegar in a dish like this adds a depth of umami flavor that is unique but not overpowering.
• The jalapenos can be omitted completely if you don't like spice. Bernadette likes spice and uses jalapenos and chilis in many dishes for depth of flavor. These can be removed from this dish before serving if you want.
• Remove the parsley bouquet garni before serving.
• This is a very versatile dish. You can serve it by itself, or put it over your favorite rice or pasta to extend the dish for the whole week.
• You can also serve this dish with a salad course to start the meal along with a slice or two of your favorite bread!
• A tip: If you don't have a Flame Tamer for your stove, get one! These are very useful to keep soups and other dishes from burning on the bottom or boiling too much. If you don't know what a Flame Tamer is, email Bernadette and she will tell you because Bernadette knows best!