Cooking for Crowds by Koren Edward Goldstein Darra White Merry E

Author:Koren, Edward, Goldstein, Darra, White, Merry E.
Language: eng
Format: epub
Publisher: Princeton University Press
Published: 2013-04-24T04:00:00+00:00

potatoes, peeled and quartered

3

6

9

24

chicken broth

1½ c

3 c

5 c

12 c

Portuguese sausages, sliced into rounds

2 lbs

4 lbs

7 lbs

16 lbs

breadcrumbs

1 c

2 c

3½ c

8 c

Optional

chopped green pepper

1

2

4

10

Have all ingredients soaked, cooked, chopped, and so on, as directed above.

Heat the oil in one [or two large] casseroles. Sauté the onion over medium heat until golden and wilted. Add the garlic, thyme, basil, and bay leaves and cook another minute. Add the tomatoes and their liquid, chopping them up as you add them.

If you are using canned beans and chick-peas, drain them in a colander and run cold water through them. Add the beans and chick-peas to the casseroles along with the potatoes, then add the broth. Let cook over low heat for 20 minutes, then add the sausages and cook for another 10 minutes. Add the green pepper and cook another 15 minutes. Top the casserole with breadcrumbs and set aside (or refrigerate) until needed.

One hour before serving, place in a preheated 375° oven and heat until bubbly and brown. All the cooking, from the addition of the broth, can be done in the oven, which is especially useful if you are cooking a large amount.

NOTE: This is particularly good the next day; plan to make it ahead. It can also be kept, unrefrigerated, in a cool place.

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