We start this delicious recipe by preparing the essential ingredients to create a dish full of flavor and taste. The first step is to clean and finely chop a medium onion, a red bell pepper, and a carrot. These vegetables will form the base of our dish, bringing not only taste but also vibrant color. In a cooking pot, ideally, we should use a cauldron or a deep frying pan, we add about 2-3 tablespoons of extra virgin olive oil. We let the oil heat up a bit, then add the chopped onion, bell pepper, and carrot. We sauté them over medium heat, stirring frequently to avoid burning, for about 5 minutes, until the vegetables become translucent and release their aromas.
After the vegetables have started to soften, we add 200 ml of rich tomato broth, along with 100 ml of dry white wine. These ingredients add a layer of complexity to the dish, and the wine will contribute to a deeper flavor. We cover the pot with a lid and let it simmer on low heat for 10 minutes. At this stage, the flavors will combine wonderfully, and the liquid will start to reduce.
After 10 minutes, we open the lid and add about 250-300 ml of water, along with sliced kabanos. The kabanos add a salty and smoky note to our dish. We season with Delikat and freshly ground pepper to taste. We let it boil for another 10 minutes, so the meat absorbs the flavors from the vegetable sauce.
After this time, we add the drained canned beans, stirring gently not to crush them. We continue boiling for a maximum of 5 minutes, enough to heat the beans and integrate all the flavors. Finally, we turn off the heat and add freshly chopped greens, such as parsley or dill, for an extra touch of freshness. We mix well and get ready to serve this tasty dish.
Enjoy your meal! This dish is perfect to be enjoyed alongside a portion of warm polenta or even with a slice of fresh bread. The flavors combine wonderfully, and each bite will be a true culinary delight.
After the vegetables have started to soften, we add 200 ml of rich tomato broth, along with 100 ml of dry white wine. These ingredients add a layer of complexity to the dish, and the wine will contribute to a deeper flavor. We cover the pot with a lid and let it simmer on low heat for 10 minutes. At this stage, the flavors will combine wonderfully, and the liquid will start to reduce.
After 10 minutes, we open the lid and add about 250-300 ml of water, along with sliced kabanos. The kabanos add a salty and smoky note to our dish. We season with Delikat and freshly ground pepper to taste. We let it boil for another 10 minutes, so the meat absorbs the flavors from the vegetable sauce.
After this time, we add the drained canned beans, stirring gently not to crush them. We continue boiling for a maximum of 5 minutes, enough to heat the beans and integrate all the flavors. Finally, we turn off the heat and add freshly chopped greens, such as parsley or dill, for an extra touch of freshness. We mix well and get ready to serve this tasty dish.
Enjoy your meal! This dish is perfect to be enjoyed alongside a portion of warm polenta or even with a slice of fresh bread. The flavors combine wonderfully, and each bite will be a true culinary delight.
Ingredients
green beans (I used large jars) 2 tablespoons of broth olive oil 6 sausages or Oltenian sausages 3 onions 2 carrots a red bell pepper a glass of dry white wine delicate, pepper, dill and parsley