Ingredients
- 3 or 4 slices quality bacon
- 2 sweet or yellow onions, diced
- 1 pound smoked sausage or andouille
- 1 tablespoon flour
- 5 or 6 cloves of minced garlic
- 8 ounces diced green hatch chiles, drained (2 cans)
- 1 teaspoon jalapeño hot sauce (or tabasco)
- 3 tablespoons Hungarian sweet paprika
- 3 tablespoons smoked paprika
- 1 tablespoon Italian seasoning, crushed between your palms
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 16 ounces quality marinara sauce
- 4 cups beef or chicken stock
- 62 ounces Cannellini or Great Northern beans, drained (4 cans)
How to Make
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Step 1: In a heavy bottomed pot fry the bacon over medium heat until done. Remove and chop. Set aside.
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Step 2: Reduce the heat to low and add the onions and a little kosher salt. Sauté until very soft and sweet and lightly brown, about 20 minutes.
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Step 3: Slice and cut the sausage into half moons, add to the pan and fry until lightly browned.
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Step 4: Drain a little of the grease if you have more than 4 tablespoons or so. This will depend on how fatty your bacon and sausage were.
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Step 5: Add the garlic and sauté for a minute until fragrant.
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Step 6: Sprinkle flour over the sausage and onions.
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Step 7: Add back the bacon along with the remaining ingredients, green chiles through beans.
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Step 8: Bring the heat to medium low until it reaches a simmer. Drop the heat to low and simmer, stirring, until thickened, about 20 minutes.
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Step 9: Serve with crusty bread or potatoes or rice.
We hope you enjoy this recipe!
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