White and red beans with cabanos

Name: White and red beans with cabanos - Cezara E.
Ingredients: a little oil 1 onion 1 tablespoon of tomato paste 3 pieces of cabanos 2 cans of pre; cooked beans (one white; one red) salt pepper

Meat - White and red beans with cabanos by Cezara E. - Recipia

When I get home late and want something quick but filling, beans with cabanos is one of the first options that comes to mind. I cook it with what I have on hand: an onion, cabanos, canned beans, a bit of tomato paste. I like that I don't complicate things, and everything happens in one pan. Quick Info Total time: 20-25 minutes Preparation time: 5 minutes Cooking time: 15-20 minutes Servings: 3-4 Difficulty: very easy Recipe type: quick meal, lunch or dinner Ingredients a little oil (I use just enough to grease the bottom of the pan) 1 medium onion 3 pieces of cabanos (or sausages, if needed) 1 tablespoon of tomato paste 2 cans of pre-cooked beans – one white, one red (approx. 400 g each) salt pepper Preparation Method 1. Chop the onion into thin slices or cubes, as you prefer. Heat a little oil in a pan or pot. 2. Add the onion to sauté over medium heat. Stir occasionally to prevent burning. 3. Cut the cabanos into slices about 1-2 cm thick. Once the onion becomes slightly translucent, add the cabanos and let it brown for 2-3 minutes. There's no need to fry it too much, just enough to release some fat and gain color. 4. Add the tablespoon of tomato paste. Mix everything to combine the sauce. Let it cook on low heat for 1 minute. 5. Drain the canned beans well. Rinse them quickly under running water if you want them to be lighter. 6. Add the beans over the cabanos and stir. Sprinkle salt and pepper to taste. 7. Let it simmer on low heat for another 4-5 minutes, just until it comes to a boil. The sauce should lightly bind everything together. Taste for salt, then remove from heat. Why I make this recipe often This dish is very quick and doesn't require planning. It's made from basic ingredients, fills you up well, and there's not much to wash afterward. There's no need for a complicated sauce – the tomato paste and cabanos do all the work. It's convenient and works every time. Tips and Variations Tips Don't let the onion burn, as it changes the taste of the entire dish. If you want the beans softer, you can mash them a bit at the end with a fork. Taste towards the end and adjust the salt; the cabanos is already salty. Substitutions You can use sausages instead of cabanos. Just make sure they're a smoked variety for a more intense flavor. The tomato paste can be replaced with a little tomato juice, but reduce the liquid amount so it doesn't come out too runny. Variations You can add a pinch of sweet or hot paprika if you want a more intense flavor. If you have patience, add a bay leaf at the beginning, but it's not essential. For a heartier dish, serve with a slice of toasted bread. Serving Ideas Serve warm, directly from the pan or in bowls. It goes well with pickles or raw red onion on the side. If there's any left, it can be used the next day as a filling for wraps or sandwiches. Frequently Asked Questions 1. Can I use only white or only red beans? Yes, use whatever you have on hand. The mix gives a more varied texture, but it's not mandatory. 2. Is it necessary to rinse canned beans? It's not mandatory, but if you want to reduce the salt content and get rid of the gelatinous sauce from the can, rinse quickly under cold water. 3. Can it be made without tomato paste? The result will be drier, but yes, you can omit it if you don't have any. You can add a tablespoon of ketchup or tomato sauce if you want a slightly tangy taste. 4. Does it work with other types of cold cuts? Yes, any smoked sausage or even bacon cut into strips. I do not recommend boiled ham, as it does not provide a specific flavor. 5. Can I make the recipe vegan? Remove the cabanos and use smoked paprika and a little extra oil for flavor. The taste won't be identical, but the dish will still be hearty. Nutritional Values Approximate estimate per serving (out of four): Calories: 330-370 Protein: 19-21 g Carbohydrates: 28-32 g Fats: 14-16 g Values vary depending on the type of cabanos and how much oil you use. The beans provide fiber and protein, while the cabanos adds fats and salt. Storage and Reheating The dish keeps well in the fridge, in a covered container, for up to 2 days. To reheat, place it in a small pot over heat or in the microwave, stirring occasionally. If it seems too dry, add a tablespoon of water before heating. After the second day, the texture of the beans may become too soft, but the taste remains good.

White and red beans with cabanos

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