A native of Tampa, Florida, Chef Patrick Higgins has been part of the massive “Catering by the Family” until his wife secretly initiated a job search on his behalf. Before eventually becoming the Executive Chef of The Inns of Aurora, Chef Higgins has worked alongside the then-Executive Chef Greg Rhoad for three years.
By November of 2011, Chef Higgins assumed the role of Executive Chef in The Inns of Aurora, with his commitment to fresh local produce and the farm-to-table movement becoming his strongest suits. He is also responsible in teaching in all of the cooking classes in the inn.
We asked Chef Higgins why his recipe for ‘Greens and Beans’ is perfect for fall, he explains by saying, “Greens and Beans is such a delicious fall dish! It’s not your typical harvest dish, but there is nothing better than local, fresh fall greens. Each time we teach this dish for a cooking class, everyone loves it. It is perfectly hardy…add a glass of cider and life is so good.”
Fall Greens and White Beans with Italian Sausage
- 4 tablespoons Extra Virgin Olive Oil
- 1 1/2 pounds Italian Sausage
- 2 medium Yellow Onions (peeled and chopped)
- 4 Tablespoons Fresh Parsley (finely chopped) 6 cloves Garlic (peeled and minced)
- 4 sprigs Fresh Oregano
- 4 cups dried cranberry beans or white beans (soaked overnight)
- 2 pounds Broccoli Rabe (trimmed, stems peeled, cut into 2” lengths)
- 3 cups Water Salt and Pepper to taste
Method
- Heat oil in a large skillet over medium-high heat. Add sausage and cook, browning on all sides, for about 15 minutes. Remove sausage from pan, cut into large pieces, and set aside.
- Reduce heat to medium-low, add onion and cook about 20 minutes until soft.
- Add garlic and oregano and cook an additional 2 minutes.
- Return sausage to skillet.
- Add beans and enough water to cover (about 3 cups). Raise heat to high and bring to a boil.
- Reduce heat to medium-low and cook about 40 minutes until beans are just tender.
- Uncover and return heat to medium-high. Cook about 10 minutes until liquid is reduced by half.
- Add broccoli rabe, mix well, cover and cook 5-7 minutes until broccoli rabe is tender.
- Add parsley and season to taste with salt and pepper. Transfer to a large bowl and serve.
The Inns of Aurora is located at 391 Main St, Aurora, NY 13026.
(315)364-8888
Hours of Operation
The Inn is always open, but the Aurora Inn Dining Room operate at this hours:
September 4 to October 26
Breakfast: 7 days/week, 7:00 a.m. – 10:00 a.m.
Brunch: Sunday, 10:00 a.m. – 2:30 p.m.
Lunch: Wednesday – Saturday, 11:00 a.m. – 2:30 p.m.
Dinner: Wednesday, Thursday, Sunday, 5:00 p.m. – 9:00 p.m.; Friday & Saturday, 5:00 p.m. – 10:00 p.m.
October 28 to April 29
Breakfast: 7 days/week, 7:00 a.m. – 10:00 a.m.
Brunch: Saturday and Sunday, 10:00 a.m. – 2:30 p.m.
Lunch: CLOSED
Dinner: Wednesday, Thursday, Sunday, 5:00 p.m. – 9:00 p.m.; Friday & Saturday, 5:00 p.m. – 10:00 p.m.
On Tuesdays the dining room is used for cooking classes.
The Aurora Inn Dining Room is closed on Thanksgiving Day, Christmas Eve, and Christmas Day.
A chef by profession, a foodie at heart. He's been passionate about food and cooking since he was young. He is the online Community Manager of FriendsEAT.
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