Maureen: What does everyone think?
Andrew (13, doing a teenager shrug that only a teenager can): It’s OK.
Tim: As it happens, I was looking for something for dinner not a million miles away from this, so I like it. Plus, it’s got legumes in it and you know how I feel about them.
Maureen: I was anticipating your needs without talking to you! Gold star for me.
(Yes, that’s steam coming off of the bowl. So now you know it was hot.)
Nicholas (9): I think it’s just OK. It’s just like any other meal to me.
Maureen: So you think it’s nothing special?
Maureen: Well I like it. Also, I hope you’re all feeling the love. I could not find a jar of roasted red peppers in West Greenwich for love or money, so I roasted them myself. That means the next time I make this, it will be even easier.
Maureen: Dad predicted that. You guys just don’t like beans. We’re going to have to work on that.
Tim: Mom serving you beans is like her trolling you. Ha ha.
Maureen: Would you like me to make it again?
TIm: Yes. Absolutely.
Andrew: Yes, but without the beans.
Nicholas: What Andrew said.
Maureen: What if I put in more tomatoes and less beans, would that be better?
Maureen: I’ll give it a go and we’ll see.
Cook’s Notes: As mentioned above, I roasted my own red peppers for this dish. It added another layer of work on to the dish, but as it was so simple, it didn’t break me.
When I was making it, I didn’t add the other half can of water to the dish, as it seemed very liquidy already. I’m glad I didn’t because I think it would have tipped over from a sausage stew into a sausage soup. Also, the recipe called for red vermouth. Not surprisingly, I couldn’t find it the afternoon I needed it. As Nigella says you can use white wine as a subsitute for vermouth (which she uses an awful lot of in this cookbook), I figured you could substitute red wine for red vermouth, so that’s what I did.
The recipe calls for two cans of butterbeans, but as the boys are not really fans (See Above), I will probably swap out one of the cans of beans for another can of tomatoes.
The next day for lunch I used the leftovers (everything but the sausages) for soup, threw in a handful of pasta and added a bit more vegetable stock for a delicious soup. Yum. The recipe that keeps on giving, I say.