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Tonight, we’re pairing knockwurst—a pleasantly garlicky, smoked German-style beef sausage in a snappy pork casing—with tender pinto beans. The beans are stewed on the stove with a touch of molasses for deep sweetness (a traditional New England touch). A vinegar-based slaw of thin-sliced cabbage and grated carrots, tossed with aromatic celery seeds, balances out the rich and sweet flavors of the dish.
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Wash and dry the fresh produce. Peel and small dice the onion. Drain and rinse the beans. Cut out and discard the cabbage core; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Halve the knockwurst lengthwise.
In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cover and cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the tomato paste; season with salt and pepper. Cook, uncovered, stirring occasionally, 3 to 4 minutes, or until dark red and fragrant.
Add the molasses, sugar, and half the mustard to the pot. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Add the beans and ½ cup of water; season with salt and pepper. Reduce the heat to medium. Cover and cook, stirring occasionally, 11 to 13 minutes, or until the liquid is slightly thickened and saucy. Turn off the heat. Season with salt and pepper to taste.
While the beans stew, in a large bowl, combine the cabbage, carrots, vinegar, celery seeds, remaining mustard, and 1 tablespoon of olive oil; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the knockwurst, cut side down. Cook 2 to 3 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until browned and heated through. Turn off the heat.
Divide the stewed beans, seared knockwurst, and coleslaw among 4 dishes. Enjoy!
Tips from Home Chefs