Name: Beef and Beans Casserole
Yield: 8 to 10 servings
Cuisine: United States
Ingredients: 1 bay leaf; ½ teaspoon dried rosemary; Pinch of dried thyme; 2 pounds boneless stew beef, cut into cubes; 6 cups water; 1 pound dried pea beans; Salt and freshly ground black pepper; 2 cups chopped onions; 1 pound smoked pork sausage links; 3 garlic cloves, finely minced; ¾ cup chopped tomatoes; Chopped parsley

Preparation info

8 to 10
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 pound dried pea beans
6 cups water
Salt and freshly ground black pepper

Method

Soak the beans in a large quantity of water overnight. Drain them and add the six cups water and salt and pepper to taste. Bring to a boil and simmer for one and one-half hours, until beans are tender without being mushy. Drain the beans and measure the cooking liquid. Reserve one and one-half cups of the liquid.
Prehea

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Beef and Beans Casserole

Ingredients

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