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1 ½ c. Verde Valle Peruano Mayocoba Beans
5 Slices Pepper Bacon (or Applewood smoked)
1 lb. Smoked Sausage ring – sliced ½”
1 Small Chicken Breast
1 lg. Onion – diced
2 lg. Carrots – peeled and diced
3 stalks Celery - diced
1 tsp. Red Pepper Flakes (or less according to taste)
1 Qt. Ham stock (I used homemade but you could sub boxed chicken stock)
1 – 14 oz. can Hunts Petit Diced Tomatoes
2 Bay Leaves
3 Stems Thyme
1 Tbsp. Brown Sugar
Salt & pepper
Night before: Put dried beans into a container and cover with water. Allow to sit in the refrigerator overnight. Before cooking drain and rinse.
Render the fat from the bacon and reserve. Reserve slices and chop when cool. In same pan brown the smoked sausage, remove and hold for later in the cooking process. Discard the rendered fat from the sausage. Sauté the onion, carrots, celery and red pepper flakes in the reserved bacon fat until soft and just beginning to brown.
Put ham stock into Dutch oven or similar heavy bottomed pot. Add soaked beans, softened vegetables, bay leaves, and thyme stems. Bring to a boil and reduce to a simmer for 1 hour. After 1 hour beans should start to taste tender (but not done). Add the canned tomatoes and brown sugar and the reserved chopped bacon. Allow to simmer for another hour or until beans are cooked and soft. Remove the thyme stems when the leaves are cooked off. If it looks like it’s getting too thick, add more stock or water.
Cut chicken into bite size pieces and add to simmering pot. Stir in browned sausage and stir to combine. Continue cooking for another ½ hour to allow chicken to completely cook and all flavors to meld. Remove bay leaves before serving.
Serve in large bowls with toasted crusty bread.
5 Slices Pepper Bacon (or Applewood smoked)
1 lb. Smoked Sausage ring – sliced ½”
1 Small Chicken Breast
1 lg. Onion – diced
2 lg. Carrots – peeled and diced
3 stalks Celery - diced
1 tsp. Red Pepper Flakes (or less according to taste)
1 Qt. Ham stock (I used homemade but you could sub boxed chicken stock)
1 – 14 oz. can Hunts Petit Diced Tomatoes
2 Bay Leaves
3 Stems Thyme
1 Tbsp. Brown Sugar
Salt & pepper
Night before: Put dried beans into a container and cover with water. Allow to sit in the refrigerator overnight. Before cooking drain and rinse.
Render the fat from the bacon and reserve. Reserve slices and chop when cool. In same pan brown the smoked sausage, remove and hold for later in the cooking process. Discard the rendered fat from the sausage. Sauté the onion, carrots, celery and red pepper flakes in the reserved bacon fat until soft and just beginning to brown.
Put ham stock into Dutch oven or similar heavy bottomed pot. Add soaked beans, softened vegetables, bay leaves, and thyme stems. Bring to a boil and reduce to a simmer for 1 hour. After 1 hour beans should start to taste tender (but not done). Add the canned tomatoes and brown sugar and the reserved chopped bacon. Allow to simmer for another hour or until beans are cooked and soft. Remove the thyme stems when the leaves are cooked off. If it looks like it’s getting too thick, add more stock or water.
Cut chicken into bite size pieces and add to simmering pot. Stir in browned sausage and stir to combine. Continue cooking for another ½ hour to allow chicken to completely cook and all flavors to meld. Remove bay leaves before serving.
Serve in large bowls with toasted crusty bread.
