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Franks and beans

  • 15 g Unsalted Butter
  • 110 g Onion, minced
  • 55 g Mild Pepper, minced
  • 15 g Hot Pepper, minced
  • 1 stem Chard, minced
  • 1/2 t Medium-Grain Salt
  • 1/4 t Black Peppercorn, ground
  • 220 g Sausage, sliced
  • Seasonings
    • 1 t Brown Sugar
    • 30 g Ketchup
    • 15 g Mustard
    • 1/2 t Worcester Sauce
  • 300 g Chicken Stock
  • 220 g Dry Kidney Beans, soaked, nearly cooked
  • 1 leaf Chard, sliced
  • 30 g Scallions, sliced
  • For Serving
    • Buttered Toast

Lightly score sausage skins from end to end on 4 sides.

This helps keep them flat when they cook.

  1. Sweat base. Melt butter in stockpan over medium heat. Add onions, peppers, chard stems, salt, peppercorns. Sweat 5 minutes until onions are translucent.
  2. Sweat sausage. Add sausage. Cook 5 minutes until sausage drippings start to mix with the butter.
  3. Season. Add seasonings, stock, and beans.
  4. Simmer 30 minutes.
  5. Garnish with scallions and serve with buttered toast.

Thicken the soup by crushing kidney beans against the side of the stockpan.

  1. Mitzewich, John. "Billionaire's Franks & Beans - Welcome to the Top 1% of Comfort Foods." Food Wishes. 28 August 2015. ↩