Franks-and-Beans Stoup

By melissaf

Ingredients

• Extra-virgin olive oil (EVOO), for drizzling
• 6 pieces knockwurst, halved lengthwise, then crosswise
• 3 small ribs celery, chopped
• 1 carrot, peeled and chopped
• 1 large bay leaf
• Salt and pepper
• 1 1/2 teaspoons sweet paprika or sweet smoked paprika (about 1/2 palmful)
• One 12-ounce bottle german beer
• One 28- to 32-ounce can baked beans or barbecue baked beans
• One 32-ounce container (4 cups) chicken stock
• Spicy mustard (in a squeeze bottle), for garnish
• 1 large deli pickle, chopped
• Pumpernickel bread and butter, to pass around the table

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Directions:

In a dutch oven, heat a drizzle of
EVOO over medium-high heat. Add
the knockwurst pieces in 2 batches
and cook, turning once, until browned
and crisped. Reserve the knocks on
a plate. Add a drizzle more EVOO to
the pan, then add all but 1/4 cup onion,
the celery, carrot and bay leaf; season
with salt, pepper and the paprika.
Cook until the vegetables are tender,
about 10 minutes.
Add the beer and cook until reduced by
half. Add the baked beans and chicken
stock, bring to a bubble and slide the
knockwurst back into the stoup to
heat through. Serve in shallow bowls
and top with a swirl of mustard, the
reserved 1/4 cup onion and the pickle.
Serve with the bread and butter.