Potaje is a traditional Spanish stew that has been adapted throughout Latin America, combining beans, meats, and vegetables in a slow-simmered, deeply flavorful broth. This version uses our own Basque Chorizo, which brings a smoky, slightly spicy depth thanks to the high-quality chilis in the blend.
Ingredients
- ½ cup (118 ml) chickpeas
- ½ cup (118 ml) white beans
- ½ cup (118 ml) scarlet runner beans
- Salt to taste (at least 2 tbsp kosher salt)
- 1 lb (454 g) pork belly, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) Gerome’s Market Fresh Basque Chorizo, sliced into ½-inch (1.5 cm) rounds
- ¼ cup (118 ml) dry or cream sherry
- 1 quart (1.05 L) pork bone broth (or chicken stock if unavailable)
- ½ cup (118 ml) puréed tomatoes
- 1 onion, sliced
- 4 cloves garlic, chopped
- 1 bay leaf
- 1 bell pepper, diced
- 1 bunch collard greens, chopped
- ½ lemon
Instructions
1. Soak the beans overnight in salted water. Drain before cooking.
2. In a large heavy-bottomed pot, sear the pork belly over medium heat until browned and crispy. Remove and set aside.
3. Add the chorizo to the same pot, searing until lightly browned. Remove and set aside.
4. In the remaining fat, sauté the onion, garlic, bell pepper, and bay leaf until the onions turn translucent (about 5 minutes).
5. Deglaze the pot with sherry, scraping up any browned bits from the bottom.
6. Return the pork belly and chorizo to the pot, then add the drained beans and stir to combine.
7. Stir in the puréed tomatoes, followed by the pork bone broth (or chicken stock). Ensure the liquid fully covers the ingredients.
8. Bring to a boil, then cover and simmer on low for 4 hours, stirring occasionally. Add water if needed.
9. Five minutes before serving, stir in the collard greens and cook until just tender.
10. Taste and adjust seasoning as needed. Serve with a squeeze of fresh lemon.
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One Pot Potaje
MEATBALL'S AND PASTA
serves 3-4
We are always asked, "what's the best way to eat these meatballs?" So, here is a quick and easy way to make dinner with our Sunday gravy, any type of Italian pasta and grass-fed beef/pork meatballs.
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16oz Sunday Gravy, or any good quality tomato sauce.
1 package meatballs (about 1 lb)
1T olive oil
6oz of your favorite pasta
Water (as needed)
Chili Flakes (optional)
Pecorino cheese
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Preheat oven to 450F. Pour 16oz of gravy, or tomato sauce into a wide sauce pot and bring to a gentle simmer.
With the meatballs being thawed, drizzle them with the olive oil and place into the oven. Cook for 40 minutes, they will have caramelized on the edges, and began to release some of their juices.
After they have cooked, place them into the tomato sauce along with their pan drippings, and gently stir. Cook for another 20 minutes on a low heat, with a lid on.
While your pasta is cooking, reserve about 1/2 C. of the starchy water.
After cooking the pasta to your liking, add to the sauce along with some of that pasta water and stir on a low-med heat, until some of the sauce has been absorbed.
We finish the dish with pecorino cheese or parmesan, chili flakes and fresh basil.
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TIP:
You don't have to roast the meatballs first. You can take them directly from the freezer, and add them to a pot of sauce. Cook the meatballs this way for at least an hour, preferably with a lid on, stirring often.
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​​Our quickest recipe: pan-roasted Gerome’s Market sausages. Just a hot skillet, a few minutes, and you’ve got bold flavor ready to go. Pair with mustard, crusty bread, and pickles for an easy meal.
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1 lb sausage links (Italian, seasonal, or beer brat)
1 tbsp olive oil
High-quality mustard, for serving
Fermented vegetables, for serving
Crusty bread, for serving
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Begin by placing the sausages on a wire rack in the refrigerator overnight, uncovered, to dry the casings, enhancing their natural snap. When ready to cook, heat a heavy skillet over medium-low heat and add the olive oil. Place the sausages in the skillet carefully, letting them cook slowly and evenly to prevent bursting. Turn them occasionally, allowing each side to brown gradually, cooking for about 12–15 minutes until they reach an internal temperature of 160°F.After cooking, transfer the sausages to a warm plate and let them rest for 5 minutes. Serve alongside high-quality mustard, fermented vegetables, and a piece of crusty bread. This simple preparation showcases the bold flavors and satisfying texture of Gerome’s Market sausages, complemented perfectly by the rich acidity of mustard and fermented vegetables.
Pan Roasted Links
SAUSAGE AND GRAVY
In our family, Italian sausages, pork ribs and meatballs simmered in Sunday gravy was more than just a meal—it was a weekly tradition. Every Sunday, the pot would go on early, filling the house with the rich aroma of tomatoes, garlic, and our Italian sausages. Family and friends would gather, sharing stories and catching up as the sauce bubbled away. By dinnertime, everyone had a plate piled high, but somehow, the leftovers always tasted even better the next day. This dish isn’t just food—it’s memories, and it’s still the best way to bring everyone together.
Serves 3-4
1lb Italian fennel sausage (hot or mild)
1qt Sunday gravy tomato sauce
4-5 basil leaves, torn
1/2 C stock or water
2T Olive oil
1oz of parmesan
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​In a sauce pot or rondo pot, heat the olive oil to just before smoking, and sear the sausage on all sides. (This can be done with the casing on or off, cut into links, or kept in a coil.) Once the sausage has good color, remove from pan and set aside. Allow the pan to cool slightly, then add the gravy and stock to the pot. Bring the mixture to a gentle simmer, and then add the sausage back to the pot. Cook for 45 minutes at a low gentle simmer, stirring every few minutes.
Once the sausage has been cooked, add the torn basil to the pot and parmesan (grated). Serve with your favorite pasta, or on a crusty roll.
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Variations:
During the summer months, we like to add 2C fresh chopped zucchini to the pot at the half way point of cooking, leaving some good texture and bite.
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Mushrooms can be added when the sausage is brought back to the pot. Chop about 2 1/2C of cremini or button mushrooms, and simply add them in raw. These will shrink in size over time, but leave the gravy with a more earthy flavor.
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In our hometown outside Philly, sausage and peppers is pure East Coast comfort—a staple you’ll find at backyard barbecues, sports events, neighborhood block parties, and Sunday dinners. It’s simple, no-frills cooking that brings people together, with the rich flavors of sausage, peppers, and onions filling the air. This is home on a plate.
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Serves 3- 4
Ingredients:
1 lb Italian fennel sausage coil (hot or mild, as preferred)
3 tbsp olive oil
1 large red bell pepper, sliced into strips
1 large green bell pepper, sliced into strips
1 large yellow bell pepper, sliced into strips
1 large yellow onion, sliced
Salt and pepper, to taste
1/4 cup dry white wine or chicken broth (optional, for deglazing)
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To make this rustic sausage and peppers dish, begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Place the 1-pound coil of Italian fennel sausage into the skillet, cooking it until browned on both sides, about 5–7 minutes per side, taking care not to break the coil. Once browned, remove the sausage and set it aside on a plate. Add the remaining 2 tablespoons of olive oil to the skillet, then add the sliced bell peppers and onions. Sauté them, stirring occasionally, until they soften and begin to brown, about 5–6 minutes. Add the minced garlic and season with salt and black pepper to taste, cooking for another 1–2 minutes until fragrant. For extra flavor, deglaze the pan by pouring in the white wine or chicken broth, stirring to loosen any browned bits from the bottom of the skillet. Return the sausage coil to the skillet, nestling it among the peppers and onions. Cover, reduce the heat to low, and let everything cook for 15–20 minutes, or until the sausage is fully cooked through. For serving, garnish with fresh basil or parsley if desired, and enjoy hot with crusty bread or on fresh Italian rolls.
Sausage & Peppers
