Za Recipes

1 recipe cornmeal
1 cooking juice from beans
1 corn husks
1 garlic salt

My husband is Tsa la gi and he gave me an old recipe for making bean bread that just says to mix the beans with some of the juice into the cornmeal. Well, I did that until it looked about the right consistency to me and used corn husks to wrap them up and held them together with a toothpick. Like you, I had no idea how long to cook
them since the recipe just says to boil until done. Well, I figured 20-30 minutes would probably be about right. I tested one and it seemed done to me so I let my husband taste and he said they tasted like they were supposed to so I must have guessed right. And I guess you know not to put salt in the mixture or it will just fall apart. Season afterwards. Instead of salt I put a little garlic salt on mine
and liked it real well. Just give it a try and see what happens. From: Mignonne
Yield: 4 servings

Servings: (6 individual ramekins)

Posted: by Sandra
Prep: 5 Mins. |
Cook: 30 Mins.

INGREDIENTS:

***Bean and venison sausage stew:
1 lb. ground venison sweet italian sausage
1 spanish onion, finely chopped
2 cloves garlic, minced
5 cups low-sodium chicken broth
1 cup beer, (I use Alaskan Amber), or dry white wine, or more broth
1 (14.5 oz. can) diced tomatoes, undrained
2 (14.5 oz. cans) of cannellini beans (white beans), drained and rinsed
3 tablespoons balsamic vinegar
Freshly ground pepper to taste

***Bread topping:
2 tablespoons butter, melted
¼ cup fresh parmesan cheese, grated
¼ cup seasoned breadcrumbs
1 tablespoon finely chopped fresh flat-leaf parsley

--Prepared warm crispy bread or cornbread

METHOD:

***Prepare the bean stew:
In a large high-sided skillet, heat to medium-high heat.  Add the ground venison sausage, onion, and sauté until sausage is browned. Add the garlic and sauté for 30 seconds longer. Add the broth, beer, drained tomatoes and beans. Bring to a simmer, cover, and cook for 20 minutes. Smash half of the beans with a masher to create a creamy consistency.  Add the balsamic vinegar, and ground pepper, to taste; cooking, uncovered, for 3 minutes longer.

Preheat the broiler.

Transfer the stew evenly among six ovenproof ramekins.

***Prepare the topping:
In a small bowl, combine all the topping ingredients, and sprinkle evenly over the top of the stew in each ramekin. Place ramekins on baking sheet, and broil in the oven, just until the breadcrumbs are slightly browned, 2 to 3 minutes (watch carefully so the topping does not burn). - Enjoy!