Smoked Sausage, Potato Salad and Baked Beans

Ingredients

• 500 g Potatoes (About 3-4 medium waxy potatoes like Yukon Gold or red potatoes)
• 1 cup Curd (Use thick, full-fat plain yogurt, whisked until smooth)
• 1 small Red Onion (Finely chopped)
• 1 pcs Green Chili (Finely chopped, adjust to your spice preference)
• 3 tbsp Coriander Leaves (Freshly chopped, plus more for garnish)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance the tanginess of the yogurt)
• 2 tsp Vegetable Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 leaves Curry Leaves (Fresh or dried)
• 0.25 tsp Turmeric Powder

Instructions

1. 1

   Boil the Potatoes: Place the whole, unpeeled potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain the water and let the potatoes cool completely to room temperature.

2. 2

   Prepare the Salad Base: Once cooled, peel the potatoes and cut them into 1-inch cubes. Transfer them to a large mixing bowl. Add the finely chopped red onion, green chili, and 3 tablespoons of coriander leaves.

3. 3

   Combine with Dressing: In a separate small bowl, whisk the curd until it's smooth and creamy. Stir in the salt, sugar (if using), and lemon juice. Pour this dressing over the potato mixture and gently fold everything together until the potatoes are evenly coated. Be careful not to mash them.

4. 4

   Prepare the Tempering (Tadka): Heat the vegetable oil in a small pan or tadka pan over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds. Then, add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.

5. 5

   Finish the Salad: Add the turmeric powder to the hot oil, give it a quick stir for 2-3 seconds, and immediately pour the entire tempering over the potato salad. Gently mix to incorporate the spices and oil throughout the salad.

6. 6

   Chill and Serve: Cover the bowl and refrigerate the potato salad for at least 30-60 minutes. This allows the flavors to meld and deepen. Garnish with extra coriander leaves before serving cold.

Ingredients

• 8 oz bacon (chopped)
• 1 medium onion (chopped)
• 60 oz navy beans, canned (rinsed and drained (about 4 15-oz cans))
• 1 cup ketchup
• 0.25 cup molasses
• 0.5 cup brown sugar (packed)
• 2 tbsp apple cider vinegar
• 2 tbsp dijon mustard
• 1 tbsp worcestershire sauce
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Preheat oven to 325°F (165°C).

2. 2

   In a large oven-safe Dutch oven or skillet, cook the chopped bacon over medium heat until crisp, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.

3. 3

   Add the chopped onion to the skillet with the bacon fat and sauté over medium heat until softened and translucent, about 5-6 minutes.

4. 4

   In a large mixing bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt, and pepper to create the sauce.

5. 5

   Add the rinsed and drained navy beans, the sautéed onion, and half of the crispy bacon to the sauce. Stir gently to combine, ensuring everything is evenly coated.

6. 6

   Pour the bean mixture into a 2-quart baking dish (or keep it in the Dutch oven if using). Sprinkle the remaining bacon evenly over the top.

7. 7

   Bake uncovered for 75 minutes, or until the sauce is bubbly, thick, and has caramelized around the edges.

8. 8