View Full Version : The Good Stuff - Sausage and Bean Stew & Pelforth Brune

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26-05-2011, 17:30
Visit the The Good Stuff site (http://goodpeopleeats.blogspot.com/2011/05/sausage-and-bean-stew-pelforth-brune.html)

http://1.bp.blogspot.com/-HPmepSzERoQ/Td6LutZ6wsI/AAAAAAAABm0/8oinPTKLgXw/s320/017.JPG (http://1.bp.blogspot.com/-HPmepSzERoQ/Td6LutZ6wsI/AAAAAAAABm0/8oinPTKLgXw/s1600/017.JPG) Christ, where did that sun go? Yorkshire's been battered by winds, rain and the air has turned almost Autumnal; fresh, crisp and decidedly chilly. Pavlovian, almost, thoughts turn to heartier fare than I should really be eating at this time of the year.
To whip up a quick Sausage & Bean Stew, begin by sweating down a large onion in some Olive oil and a knob of butter to avoid burning. Add to that some lardons or chopped, smoked Bacon. When the bacon has cooked a little, add a touch more oil and some Sausagemeat. I recommend popping two types out of their skins; a rough-textured, herby one - such as Lincolnshire, and then a spicy one; any Tuscan, Merguez or Chilli sausages will do. Split out into little balls, and cook them until they brown. Finally, add some chopped Mushrooms.

When the Sausage is cooked, add a couple of tins of Chopped Tomatoes, 2 tins of Butter Beans (or indeed any beans you like) and stir well. Add 5 large cloves of minced or pressed Garlic, a squeeze of tomato puree, salt, black pepper, and some chopped Sage. Simmer until the sauce has thickened to your liking and serve with some suitably Rustic bread.

http://4.bp.blogspot.com/-poOvrTH9MkE/Td6MFS5W8qI/AAAAAAAABm8/TMyBtkiODfc/s200/054%2B%25282%2529.JPG (http://4.bp.blogspot.com/-poOvrTH9MkE/Td6MFS5W8qI/AAAAAAAABm8/TMyBtkiODfc/s1600/054%2B%25282%2529.JPG)To drink, we put away a couple of bottles of Pelforth Brune (6.5%abv). Pelforth (http://www.pelforth.fr/) were founded in 1914 in France, but now resides comfortably in Heineken's stable, alongside the likes of Affligem and Zagorka. Get past the impossibly-cute 25cl bottle and the even-more-impossibly cute Pelican label, and you've got a sweet Belgian Brown ale, with Vanilla, Oak and Roast coffee on the nose. It's a smooth, very sweet beer, with the same hints of oak in the taste but with a slightly drying, black-cherry note at the end of the sip. It's not massively refined by any means, but a pleasant enough beer and more than a match for the robust flavours of the stew. There's a Blonde in the range too, but I found that incredibly thin and bland; not The Good Stuff at all!


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