A Benedictine Italian Dish-In-One

I created this dish late one night when we’d had no dinner, I was famished and there wasn’t much to work with in the house.  I used just onions, garlic, canned beans and Italian-seasoned diced tomatoes.  It was a delicious and comforting meal!  Over time I’ve added the starred ingredients.  Use the one-can portion for a smaller amount.  As I explain in the About the Recipes section below, I take a free-form approach and will not always give exact amounts.  Be creative and cook to your own taste.  And feel free to nibble the vegees as you chop!

The Ingredients
Olive oil
*Green pepper
1 or 2 cans black-eyed peas drained and rinsed (or another bean.  I’ve used black beans, too.)
1 or 2 15 oz cans diced tomato with Italian herbs
(or use plain diced tomato and add dried Italian herbs such as oregano, basil, thyme.)
*Faux Italian sausage
         We use Field Roast Italian Sausage which is made from wheat gluten and vegees.
                 (Meat eaters may add Italian sausage of their choice)

* Ingredients I have added to the recipe over time

Here’s What To Do
Chop onion and garlic and sauté in a nice olive oil until onion is translucent and soft
While these are sizzling away, brown a couple sausage links then chop into pieces
Chop the mushrooms and add to the sauté.  Then chop and add the green pepper.
If you are using dried herbs, add them now.
Add the tomatoes to the sauté and simmer covered for a bit.
When vegees have softened and the aromas deepen, add the beans (drained and rinsed) and the sausage.
Cover and let simmer for ten minutes or so.

Sometimes we have this dish all by itself and at other times with broccoli or another veg to comply with Benedict’s instructions of having two kinds of cooked food. 


“An hour before mealtime, the kitchen workers of the week should each receive a drink
(It would be wine) and some bread over and above the regular portion,
so that at mealtime, they may serve without grumbling or hardship.”
  RB 39.12-13

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