I always tell people that I want Bar Americain to feel French but taste American. This is a classic bistro or brasserie dish that you would find in Europe, and by making it my own, perhaps with a California Zinfandel wine and vinegar, I think we manage to do just that—feel French, taste American. This is an incredibly comforting dish capable of warming your whole being on a cold fall or winter’s day. I like the spicy heat of merguez sausage in this dish, but you could certainly use another variety of lamb or even pork sausage if you so choose.

　　

Ingredients

Serves 4

　　1/2 pound (1 1/2 cups) dried white beans, such as Great Northern or cannellini, or 2 (15 1/2-ounce) cans white beans

　　Kosher salt and freshly ground black pepper

　　8 links merguez sausage (about 1 pound)

　　4 tablespoons canola oil

　　3 shallots, finely diced

　　2 cloves garlic, finely chopped

　　2 red bell peppers, roasted, peeled, seeded, and diced (see page 250)

　　1/4 cup Zinfandel vinegar or other red wine vinegar

　　1/4 cup extra virgin olive oil

　　1/4 cup plus 1 tablespoon chopped fresh flat-leaf parsley

　　3 tablespoons chopped fresh mint leaves

　　2 teaspoons honey

　　Zinfandel Glaze (recipe follows)

　　

ZINFANDEL GLAZE

1 (750-ml) bottle red Zinfandel

　　2 tablespoons honey

　　2 tablespoons canola oil

　　Kosher salt and freshly ground black pepper

　　(makes about 3/4 cup)

　　

Step 1

If using dried beans, cover them by at least 2 inches with cold water and let soak for at least 8 hours or overnight. Drain the beans, put them in a medium pot, and cover by 2 inches with cold water. Bring to a boil over high heat. Add 1 tablespoon salt, lower the heat to medium, cover the pot, and cook until tender, about 1 hour. Drain well if needed.

　　

Step 2

If using canned beans, drain them, rinse well in cold water, and drain again.

　　

Step 3

Heat a grill pan or sauté pan over high heat. Brush the sausage with 2 tablespoons of the canola oil and grill or sauté until golden brown on both sides and just cooked through, about 3 minutes per side. Transfer to a plate lined with paper towels.

　　

Step 4

Heat the remaining 2 tablespoons canola oil in a large sauté pan over medium heat, add the shallots and garlic, and cook until soft, about 3 minutes. Add the red pepper and cook for 1 minute.

　　

Step 5

Put the beans in a large bowl and add the shallot mixture, vinegar, olive oil, 1/4 cup of the parsley, 2 tablespoons of the mint, and the honey. Season with salt and pepper and stir gently to combine.

　　

Step 6

Divide the beans among 4 large dinner plates and top with the sausages. Drizzle with some of the Zinfandel glaze and garnish with the remaining 1 tablespoon chopped parsley and 1 tablespoon chopped mint

　　

ZINFANDEL GLAZE

Step 7

Put the wine in a medium nonreactive saucepan over high heat, bring to a boil, and cook, stirring occasionally, until thickened and reduced to about 1/2 cup, about 30 minutes.

　　

Step 8

Remove from the heat, stir in the honey, and let cool slightly. Whisk in the oil and season with salt and pepper. Keep warm.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.