Veal, Sausage and Lima Bean Stew

Veal, Sausage and Lima Bean Stew
1lb. dried lima beans (or 1 pkg. frozen)
2tablespoons vegetable oil ( I like canola)
1 lb. veal stew meat, in 1-inch chunks
1 lb. sweet Italian sausage, cut into 1inch pieces
2 large onions, peeled and diced small
2 tablespoons minced garlic 9 yes, you read that correctly - 2 whole
tablespoons minced garlic. And don't use the garlic press. Mince it with a
knife)
1 cup chickhen broth
1 cup canned diced tomates with juice
2 cups of the very driest, most mineraly white wine you can find

1. Soak dried beans overnight. Drain and place in a saucepan, and cover
with 2 inches of water. Simmer, partly covered, for 1 hour. Drain, and set
aside. (Or, if you are lazy like me, thaw one pkg. of frozen beans. or
don't even thaw it.)

2. In a deep Dutch oven or other heavy pot, heat vegetable oil over
medium-high heat until very hot but not smoking. Dry veal, and sprinkle
with salt and pepper. (I skip the salt and pepper.) Add veal and sausage
to pot in a single layer, cooking in batches to avoid crowding, and brown on
all sides, about 4 to 5 minutes total, removing pieces to a platter as they
are done.

3. Pour off all but 2 tablespoons of fat from pan. Add onions, and sauté
until transparent, about 7 to 9 minutes. Add 2 tablespoons garlic, and
sauté 1 minute. Return meat to pot, and add beans, stock, tomatoes, and
wine. Bring to a low boil, then reduce heat and skim any film off the top.
Cover, and simmer VERY gently until beans and meat are tender, about 1 to 2
hours.

Greens to Go with Stew
2 tablespoons garlic, minced
3tablespoons olive oil
1 pound spinach, Swiss chard, beet greens or young kale, trimmed washed well
and dried
1 half lemon

When stew is very close to done, cook greens: in a very large sauté pan,
heat olive oil over medium-high heat. Add remaining garlic, adn cook,
stirring, for 10 seconds. Add greens, and sauté, stirring vigorously, until
wilted, about 1 minute more. Remove from heat, squeeze lemon over greens
and toss to coat. Season to taste with salt and pepper.

Spoon stew into bowls, top with equal portions of greens and serve hot.

Enjoy!

erminia