Provided by Nancy Harmon Jenkins
Categories dinner, one pot, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Put the sausage in a large nonreactive saucepan or small kettle over low heat and cook until a bit of fat is released. Raise the heat slightly and cook, stirring, until the sausage is browned and most of the fat is rendered. Remove and reserve the sausage; pour off all but a thin film of the fat.
- Add the onion and cook, stirring often, until it is golden brown. Stir in the beans and beer, lower the heat, and simmer for 20 minutes or until the beans are almost tender.
- Stir in the jalapenos and tomatillos, turn up the heat to medium, and cook, stirring often, until the liquid just peeks through the vegetables. Add the corn, sweet peppers, 1/2 cup of the cream, oregano, cumin, cloves, and reserved cooked sausage. Stir well, lower the heat to simmer, cover the panand let everything get acquainted for about 20 minutes.
- Uncover the pan, add the remaining cream, the coriander and the garlic. Simmer just long enough to take the raw edge off the garlic, then add salt and serve at once, topped with the shredded lettuce.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 773 milligrams, Sugar 10 grams, TransFat 0 grams
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