If I have dried beans and a few homemade sausages (or ones brought from relatives) at home, I automatically think of this dish. When I have time to soak the beans overnight, I know that the next day, lunch is taken care of without too much hassle. It’s not a quick recipe, but it doesn’t require constant attention.
Quick Info
Total time: about 3 hours (plus overnight soaking time)
Preparation time: 20 minutes
Cooking time: 2.5-3 hours (depending on the beans)
Servings: 5-6
Difficulty: medium
Main course recipe, suitable for family meals or when you're craving traditional food
Ingredients
500 g dried beans
5 homemade sausages (boiled or smoked, whatever you have)
2 carrots
1 onion
1 small piece of celery (about a thick slice of 2 fingers)
1 bunch of dill
dried thyme (about 1 teaspoon)
1 bay leaf
whole pepper (1 teaspoon)
salt, to taste
2 tablespoons tomato paste
oil (3-4 tablespoons, for sautéing the vegetables)
Preparation Method
1. In the evening, place the beans in a large bowl of cold water. Let them soak overnight. This way, they cook more easily and won’t give you headaches while cooking.
2. In the morning, drain the water from the soaked beans. Bring a larger pot of fresh water to a boil and when it starts boiling, add the beans. After a few minutes of boiling, discard the water and refill with hot water. Repeat this step two more times (so, in total, you change the water three times). This helps eliminate substances that can make the beans hard to digest and shortens the cooking time a bit.
3. In the third water, add the whole pepper, bay leaf, and thyme. Let the beans simmer on low heat with the lid on until they soften. Occasionally check the water level and add more if needed. The beans are done when they can be easily mashed with a fork or fingers.
4. In the meantime, peel the carrots, onion, and celery. Chop them finely or as you prefer; I like to dice them small so they blend well in the end. Heat a pan with oil and sauté the vegetables until they soften, without browning them. Stir occasionally.
5. Dissolve the tomato paste in a few tablespoons of warm water and pour it over the sautéed vegetables in the pan. Let everything simmer together for a few minutes, just enough to reduce slightly and meld the flavors.
6. Cut the sausages into suitable pieces (if they are too long) and lightly brown them in a separate pan. They don’t need to be crispy, just to get a little color and heat through. If they are smoked or already cooked, this step will render excess fat and intensify the flavor.
7. When the beans are cooked and soft, drain any excess water (if there’s too much left) and add the sautéed vegetables along with the tomato paste. Add the sausages as well. Mix well and let simmer on low heat for another 10-15 minutes, allowing everything to bubble together and combine the flavors. Now is the time to adjust the salt.
8. Finally, sprinkle generously with chopped dill. Remove the pot from the heat and let the dish sit for a few minutes to allow the flavors to settle.
Why I make this recipe often
It’s hearty, inexpensive, and fits any family meal. The beans with sausages keep well for a day or two, and the taste is even better after sitting. For busy days, it’s ideal to quickly reheat for lunch. You don’t need hard-to-find ingredients.
Tips and Variations
Tips
Use hot water for changing the water so you don’t stop the boiling and harden the beans.
If you have patience, cook slowly on low heat without rushing the process – the beans will come out soft, not mushy.
Chop the vegetables small enough for a pleasant texture, but don’t turn them into puree.
If using fresh sausages, fry them separately first to eliminate excess fat.
Substitutions
You can use smoked bacon or pieces of boiled meat if you don’t have sausages.
Celery can be omitted if you don’t like it, but it adds a fresh note.
Tomato paste can be replaced with tomato purée, but use a similar amount.
Variations
If you want a thicker dish (like a stew), let it reduce more at the end without covering it.
When serving, you can add chopped parsley if you don’t have dill.
It can also be made without sausages, just with vegetables, for a vegan option.
Serving Ideas
It pairs very well with pickles – pickled peppers or gherkins, depending on the season.
A slice of rustic bread helps to soak up all the sauce from the plate.
It can also be eaten cold if needed, although I prefer it warm.
Frequently Asked Questions
1. Why do you change the water for the beans multiple times?
To eliminate compounds that can cause bloating and to reduce the total cooking time. Cold water can harden the skin, so use hot water.
2. Can I use canned beans?
Not for this version. Canned beans do not cook the same way and do not have the same taste or texture; you can try, but the process will be different and the flavor weaker.
3. Can I make the recipe without tomato paste?
Yes, but it will result in a “whiter” bean dish with a somewhat neutral taste. You can compensate with a bit more greenery or a drizzle of flavored oil.
4. Can I add other vegetables?
You can try adding bell peppers or a bit of garlic, but the traditional recipe remains simple, just with carrots, onion, and celery.
5. How long does the dish last in the fridge?
Two days, refrigerated, in a covered pot. The flavor intensifies after sitting.
Nutritional Values (estimates)
One serving of beans with sausages (from 6 servings) has approximately:
calories: 400-500 kcal
protein: 18-22 g (depends on the sausages)
carbohydrates: 40-45 g
fat: 18-25 g (from sausages and oil)
Values may vary depending on the type of sausages and how much fat each has.
Storage and Reheating
The dish keeps in the fridge for two days in a covered container. When reheating, add a little water if the sauce has reduced too much. I do not recommend freezing it, as the texture of the beans does not hold up well after thawing.
That’s all I do, without complications or expensive ingredients. The result is always a hearty meal that’s good for several people.
Quick Info
Total time: about 3 hours (plus overnight soaking time)
Preparation time: 20 minutes
Cooking time: 2.5-3 hours (depending on the beans)
Servings: 5-6
Difficulty: medium
Main course recipe, suitable for family meals or when you're craving traditional food
Ingredients
500 g dried beans
5 homemade sausages (boiled or smoked, whatever you have)
2 carrots
1 onion
1 small piece of celery (about a thick slice of 2 fingers)
1 bunch of dill
dried thyme (about 1 teaspoon)
1 bay leaf
whole pepper (1 teaspoon)
salt, to taste
2 tablespoons tomato paste
oil (3-4 tablespoons, for sautéing the vegetables)
Preparation Method
1. In the evening, place the beans in a large bowl of cold water. Let them soak overnight. This way, they cook more easily and won’t give you headaches while cooking.
2. In the morning, drain the water from the soaked beans. Bring a larger pot of fresh water to a boil and when it starts boiling, add the beans. After a few minutes of boiling, discard the water and refill with hot water. Repeat this step two more times (so, in total, you change the water three times). This helps eliminate substances that can make the beans hard to digest and shortens the cooking time a bit.
3. In the third water, add the whole pepper, bay leaf, and thyme. Let the beans simmer on low heat with the lid on until they soften. Occasionally check the water level and add more if needed. The beans are done when they can be easily mashed with a fork or fingers.
4. In the meantime, peel the carrots, onion, and celery. Chop them finely or as you prefer; I like to dice them small so they blend well in the end. Heat a pan with oil and sauté the vegetables until they soften, without browning them. Stir occasionally.
5. Dissolve the tomato paste in a few tablespoons of warm water and pour it over the sautéed vegetables in the pan. Let everything simmer together for a few minutes, just enough to reduce slightly and meld the flavors.
6. Cut the sausages into suitable pieces (if they are too long) and lightly brown them in a separate pan. They don’t need to be crispy, just to get a little color and heat through. If they are smoked or already cooked, this step will render excess fat and intensify the flavor.
7. When the beans are cooked and soft, drain any excess water (if there’s too much left) and add the sautéed vegetables along with the tomato paste. Add the sausages as well. Mix well and let simmer on low heat for another 10-15 minutes, allowing everything to bubble together and combine the flavors. Now is the time to adjust the salt.
8. Finally, sprinkle generously with chopped dill. Remove the pot from the heat and let the dish sit for a few minutes to allow the flavors to settle.
Why I make this recipe often
It’s hearty, inexpensive, and fits any family meal. The beans with sausages keep well for a day or two, and the taste is even better after sitting. For busy days, it’s ideal to quickly reheat for lunch. You don’t need hard-to-find ingredients.
Tips and Variations
Tips
Use hot water for changing the water so you don’t stop the boiling and harden the beans.
If you have patience, cook slowly on low heat without rushing the process – the beans will come out soft, not mushy.
Chop the vegetables small enough for a pleasant texture, but don’t turn them into puree.
If using fresh sausages, fry them separately first to eliminate excess fat.
Substitutions
You can use smoked bacon or pieces of boiled meat if you don’t have sausages.
Celery can be omitted if you don’t like it, but it adds a fresh note.
Tomato paste can be replaced with tomato purée, but use a similar amount.
Variations
If you want a thicker dish (like a stew), let it reduce more at the end without covering it.
When serving, you can add chopped parsley if you don’t have dill.
It can also be made without sausages, just with vegetables, for a vegan option.
Serving Ideas
It pairs very well with pickles – pickled peppers or gherkins, depending on the season.
A slice of rustic bread helps to soak up all the sauce from the plate.
It can also be eaten cold if needed, although I prefer it warm.
Frequently Asked Questions
1. Why do you change the water for the beans multiple times?
To eliminate compounds that can cause bloating and to reduce the total cooking time. Cold water can harden the skin, so use hot water.
2. Can I use canned beans?
Not for this version. Canned beans do not cook the same way and do not have the same taste or texture; you can try, but the process will be different and the flavor weaker.
3. Can I make the recipe without tomato paste?
Yes, but it will result in a “whiter” bean dish with a somewhat neutral taste. You can compensate with a bit more greenery or a drizzle of flavored oil.
4. Can I add other vegetables?
You can try adding bell peppers or a bit of garlic, but the traditional recipe remains simple, just with carrots, onion, and celery.
5. How long does the dish last in the fridge?
Two days, refrigerated, in a covered pot. The flavor intensifies after sitting.
Nutritional Values (estimates)
One serving of beans with sausages (from 6 servings) has approximately:
calories: 400-500 kcal
protein: 18-22 g (depends on the sausages)
carbohydrates: 40-45 g
fat: 18-25 g (from sausages and oil)
Values may vary depending on the type of sausages and how much fat each has.
Storage and Reheating
The dish keeps in the fridge for two days in a covered container. When reheating, add a little water if the sauce has reduced too much. I do not recommend freezing it, as the texture of the beans does not hold up well after thawing.
That’s all I do, without complications or expensive ingredients. The result is always a hearty meal that’s good for several people.