CHEF JEFF — ONE BYTE AT A TIME: Blue Collar Pork and Beans

This recipe is a spicy, meaty take on a classic British breakfast.

Blue Collar Pork and Beans

1 pound dried navy beans

1 pound hot Italian sausage, cut into coins

1 pound good quality bacon, diced

1 red onion, diced

1 red bell pepper, diced

1 14.5-ounce can diced tomatoes

1 cup white wine

Soak beans overnight. Drain. In large stock pot over low heat, saute sausage, bacon, onion, pepper until vegetables are soft, juices have been released, about 25 minutes. Add beans, tomatoes, white wine and water to cover. Bring to boil, reduce heat to simmer, cook 3 hours, until beans are tender but not mushy.

Yield: Serves 16.

Approximate nutritional analysis per serving: 331 calories, 57 percent of calories from fat, 21 grams fat (7 grams saturated), 46 milligrams cholesterol, 19 grams protein, 14 grams carbohydrates, 4 grams fiber, 1,125 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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