Every so often I make or buy something that's strictly a guilty pleasure. Not the healthiest choice. Sometimes it's ice cream, muffins, or, like today, Little Smokies. I love them!
I'm up at the lake this week. Right now it's really choppy and noisy out there. We're going to get hit with some wicked weather.
My area is right on the line between either 2-5" or 4-8" of snow and icy roads, so it seems I'm lumping all my cooking into the first few days this time.
I really had a craving for this!
It goes together quick, and to me, it's comfort food.
The only thing missing is some fluffy buttermilk biscuits, but I didn't bring ingredients for those. . .
In a 3 quart pot, heat the oil, then add the ingredients in the order they're listed.
2T olive oil
14oz. Hillshire Farms Little Smokies - cut in thirds
1/4 lg. onion - finely chopped
3 stalks of celery - sliced
Sizzle these for 10 minutes, stirring to keep everything from sticking. Put the beans in a colander to drain a little of the liquid, but don't rinse. Add the drained beans to the pot.
Rough chop the rest of the onion and mince some garlic and add those now. Add as much or little garlic as you want. Today, for me it was A LOT of garlic!
My granddaughter jokes that my 'garlic taste buds' must have died! I love garlic, but almost never actually taste it no matter how much I use. The exception is garlic in olive oil in a jar, or barely cooked garlic. Stir, then cover and barely simmer over low heat for 10 minutes.
Taste before serving. I added pepper and a tablespoon of white Balsamic vinegar for a touch of acid to balance the richness. . .Lin
No comments:
Post a Comment