A Stew of Beans, Pork Sausage, Zucchini, Tomatillo, and Green Chile

This came together as a result of raiding my pantry and freezer. I had tomatillos that had been roasted until soft and then frozen. There was a frozen packet of green Anaheim peppers that I had roasted, peeled, and seeded. The pork sausage was from the freezer also. Beans were from the pantry and dehydrated sliced zucchini from the refrigerator. I started the beans in the morning using what has become my favorite slow cook method. The slow method works magic with old beans. My 3 year old Petaluma Gold Rush beans took about 6 hours, fresher beans will cook more quickly and different varieties cook at different rates.

For the beans:

8 ounces Petaluma Gold Rush beans
1 quart water
1/2 teaspoon salt
1 1/2 inch piece dried kombu kelp (supposedly has enzymes that make the beans more digestible)

Combine the beans, water, salt, and kelp in a lidded heavy 2 to 3 quart casserole (such as a Staub cocotte). Place in the oven and turn it on to 250ºF and bake for 1 hour. Turn the heat down to 220ºF and continue to cook until the beans are tender but not falling apart. Check on the beans every hour and then more often when they start to soften. Don't let them boil.

When the beans are done remove them from the oven, remove the lid and allow them to cool in their broth. They can be done ahead and refrigerated overnight in their broth. Remove the kelp or not, after 6 hours it will be falling apart and will just disappear into the sauce of the finished dish without leaving a noticeable flavor.

For the stew:

1 ounce dehydrated sliced zucchini
1 pound bulk pork sausage or ground pork
Olive oil
3 cloves garlic, peeled and minced
1 medium onion, peeled and chopped
1 teaspoon ground cumin
A pinch of ground cinnamon
1/2 tablespoon Oregano Indio
1 teaspoon dried fermented Aji Amarillo Grande pepper flakes
About 2 cups roasted tomatillos
About 8 ounces roasted and peeled green Anaheim peppers, coarsely chopped
About 2 teaspoons or more piloncillo sugar (or brown sugar) or to taste
Creme fraiche and grated cheese to serve

Place the zucchini in a bowl and add enough of the bean broth to cover generously. Set aside and allow it to soak. This can be done a few hours in advance but that long is not necessary.

Heat a large enameled cast iron casserole over medium heat. Break up the sausage with your hands and add it to the casserole with a splash of olive oil and cook until browned, breaking it up more with a wooden spatula as it cooks. Turn the heat up near the end to cook off most of the juices. Drain the cooked sausage, reserving the fat, and set the sausage aside. Return the fat to the casserole and add more olive oil and heat it over medium heat. Saute the garlic briefly and then add the onion, continue to cook until the onion is translucent. Add the cumin, cinnamon, Oregano Indio, and pepper flakes to the casserole and stir a minute or so. Add the tomatillos and break them up with a potato masher. Add the peppers, the zucchini with their soaking liquid, and the pork. Bring to a simmer, cover the casserole, and cook until the zucchini is just al dente. Add the beans with their remaining broth and the sugar. Bring back to a simmer and heat through. Taste for sugar and salt.

Serve with a dollop of creme fraiche and a sprinkling of grated cheese, I used Carmody but a jack cheese would be nice too.

Made about 6 to 8 servings.