1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1/8 cup minced garlic
Salt and pepper to taste
1/8 head chopped thyme
1/8 cup chopped fresh basil
1/8 head marjoram
Red wine
1/2 gallon chicken stock
10 ounces of black beans
20 ounces cooked Italian sausage
Sauté the vegetables with the spices in butter or oil.
Deglaze the pan with red wine; reduce volume by 2/3.
Add the chicken stock, beans and sausage. Cook slowly until tender.
makes one gallon.