Bean stew with homemade sausages and pickles

Name: Bean stew with homemade sausages and pickles - Carolina O.
Ingredients: 400 g dried beans; a bunch of fresh dill; one red bell pepper; one green bell pepper; a piece of leek; 2 large onions; one carrot; 50 ml oil; salt to taste; 100 ml tomato puree/tomato juice; optional for serving: fried homemade sausages and pickles

Savory - Bean stew with homemade sausages and pickles by Carolina O. - Recipia

I often return to bean stew with sausages, especially in winter or when I crave something hearty. I start with beans soaked overnight so I don't waste time the next day. I fry the sausages at the end, separately, and add them to the serving once the beans are ready. Pickles are a must, especially if I have cucumbers or green tomatoes. Quick Info Total time: about 2-2.5 hours (including soaking overnight) Preparation time: 20-30 minutes (excluding soaking) Cooking time: 1.5-2 hours (depends on the beans and preference) Servings: 4-6 Difficulty: medium Recipe type: cooked dish, suitable for lunch or dinner, especially when you have homemade sausages or good pickles Ingredients 400 g dry beans 1 bunch fresh dill 1 red bell pepper 1 green bell pepper 1 medium leek 2 large onions 1 carrot 50 ml oil 100 ml tomato paste or tomato juice Salt to taste For serving: fried homemade sausages (optional), pickles Preparation method 1. Put the dry beans in a pot with cold water in the evening and let them soak overnight. This way, they soften and will cook faster. 2. The next day, discard the water in which the beans soaked. Put the beans to boil in fresh water. When it starts to boil, change the water to hot (not cold, so you don't stop the boiling) and continue cooking. 3. If you want a thicker stew, don't add too much water to boil. If you prefer it more soupy, add enough water to cover the beans well and keep some liquid. 4. In the meantime, clean and chop the onion, leek, bell peppers, and carrot. Chop them appropriately. 5. In a pan or pot, heat the oil and add the chopped vegetables to sauté. Stir often. Let them cook until they become soft and translucent. 6. Add the tomato paste or juice over the vegetables. Let it simmer together for another 5 minutes on medium heat to combine the flavors. 7. When the beans are almost cooked, add the sautéed vegetables and their juice over the beans. Stir and let it cook together until everything becomes homogeneous and the liquid reduces to your liking. 8. Turn off the heat and add the finely chopped dill. Adjust the salt. 9. Fry the homemade sausages separately in a pan while the beans are cooking. Serve them on the side, not in the stew. 10. Serve the bean stew hot, with pickles on the side and fried sausages. Why I make this recipe often This stew is great when I need a filling meal that's easy to share with family. It's practical, the ingredients are simple, and leftovers can be easily stored for the next day. It pairs well with any type of sausage, and the pickles balance the rich taste of the beans. Tips and variations Tips - If you want to shorten the cooking time, use a pressure cooker for the beans. - Be mindful of the amount of water, especially at the beginning. If it reduces too quickly, add more, always hot. - The vegetables should not be burned, just softened and lightly browned. Substitutions - If you don't have leek, you can use more onion. - Tomato paste can be replaced with tomato juice, depending on what you have on hand. - Leek adds a slightly sweet note; if you don't use it, the taste will be a bit sharper. Variations - You can add bay leaves while boiling, but it's not mandatory. - If you want a thicker texture, mash part of the beans at the end and mix it back in. - Some add a little garlic, but the basic recipe does not include it. Serving ideas - Serve with slices of fresh bread or polenta. - For a good contrast, choose sour pickles: cucumbers, green tomatoes, or sauerkraut. - The sausages should be placed on the plate, not in the pot, so they don't get soggy. Frequently asked questions 1. Do the beans really need to be soaked? Yes, otherwise they cook much harder and don't have the right texture. 2. How long should the beans boil? It depends on the variety, but generally an hour and a half or even longer, until soft but not mushy. 3. Can I use canned beans? Yes, but the taste is slightly different and the cooking time is reduced. Drain and rinse the beans before using. 4. Can it be made without sausages? Yes, the basic recipe is vegetarian if you don't add sausages. You can just add pickles for serving. 5. What if there's too much liquid left? Leave the pot uncovered towards the end and boil on higher heat until it reduces to the desired consistency. Nutritional values Estimate for one serving (without sausages and pickles): approximately 250-300 kcal, protein 11 g, carbohydrates 44 g, fat 6 g. With fried sausages, the calories increase significantly depending on their type. It is a meal rich in fiber and quite filling, without being very fatty if you don't add too many sausages. Storage and reheating Bean stew keeps well in the refrigerator for 2-3 days in a covered container. It can be reheated on low heat or in the microwave, adding a little water if it has thickened too much. Fried sausages are better consumed fresh, but can be kept for a day in the fridge. Pickles are only added at serving.

Bean stew with homemade sausages and pickles

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