The Inn at New Town Farm Presented by Chef|Activist Tim Groody
Stewed Green Beans, Sausage, Pumpkin & Chick Pea Salad Serves 4
½ # your favorite sausage links
2 T olive oil
1 cup 1"x ¼"" pumpkin pieces
½ red onion diced
2 tsp chopped garlic
1 bay leaf
1# large green beans
Brown sausage in oil. Add pumpkin and cook till caramelized and al dente. Remove both from the pot and add the onion and bay leaf. Cook till tender and add garlic. Stir and add beans. Season with salt and pepper. Add enough water to just about cover. Cook uncovered until beans are tender. Add the sausage back and cook 5 minutes (or you can reheat sausage and pumpkin in a separate pan and toss in the salad). Drain liquid and reduce until ¼ cup. Reserve.
½ cup dried chick peas
Try to soak chick peas over night. Drain water and cover with double the amount of water. Bring to a boil. Simmer until tender. This can take several hours. Cool in the liquid. These can be made several days in advance. If so us the liquid from the chick peas to cook the beans for added flavor.
For the salad
2 cups baby spinach
¼ cup extra virgin olive oil
2 T lemon juice
1 T chopped rosemary
In a bowl place chick peas, pumpkin, sausage, beans and spinach. Add lemon juice and oil to the reserved liquid. Season the salad with salt and pepper. Add rosemary and some vinaigrette. Season. Serve and Enjoy!!!!!
Warm the beans, peas, pumpkin and sausage in the vinaigrette and pour over the spinach if you want a warm salad.