My stepMIL is an incredible cook, and she generously shared one of her signature recipes. First, grind 1 tsp cumin seeds, 1 tsp black peppercorns, and 2 whole cloves. (Shortcut option: using a mortar and pestle, manually crush 1 tsp cumin seeds along with 1 tsp ground black pepper and 1/4 tsp ground cloves). Set aside.
Second, heat a wide, low-walled Dutch oven (we use the Ultimate Pan) on medium with 3 Tbsp olive oil, then add 1 lb pork sausage (we use Johnsonville spicy Italian, without casings). Saute the sausage until browned, then add 1 chopped medium onion until translucent. Add 8 garlic cloves, peeled and sliced, and saute until soft.
Third, add 3/4 cup roasted red peppers (we used Cento brand, drained) and a 15 oz can no-salt black bean (including liquid). Mix, then add the cumin seed, black pepper, and clove mixture, 2 heaping tsp smoked paprika, 1/2 tsp cayenne pepper (reduced from 3/4 tsp), 1 Tbsp black olive tapenade, 1 cup red wine (we used JUSTIN Cabernet Sauvignon), and 3/4 cup no-salt tomato sauce. Bring to a boil, then cover and reduce to low heat. Simmer, covered, for 40 mins.
At the end of cooking, season to taste (we added a little kosher salt and sugar for balance). Serve with crusty bread. (Feb. 2023)
Cooking Adventures 