Beans with homemade sausages

Name: Beans with homemade sausages - Ivona G.
Ingredients: half a kg of beans (large beans) 2 carrots 2; 3 onions 1; 2 bell peppers 3 bay leaves salt pepper thyme (you can add other spices to taste) 2 tomatoes

Savory - Beans with homemade sausages by Ivona G. - Recipia

I found some homemade sausages and wasn't in the mood to just fry them up. I remembered that beans pair really well with sausages, so I decided to make a classic bean stew. It's the kind of dish that doesn't require complicated techniques but does need a bit of attention to detail, especially when boiling the beans. I also added a few slices of hot pepper at the end for a little kick. Quick Info Total time: about 2 hours (not including soaking time for the beans) Preparation time: 10-15 minutes (plus overnight soaking) Cooking time: 1.5-2 hours, depending on the beans Servings: 4-6 Difficulty: easy to medium Recipe type: traditional dish, hearty lunch or dinner Ingredients 500 g large dried beans 2-3 onions 2 carrots 1-2 bell peppers 2 tomatoes 3 bay leaves Salt Pepper Thyme (to taste) Homemade sausages (to preference, as much as you have) Oil Hot pepper (optional) Instructions 1. Rinse the beans well and soak them in cold water, ideally overnight. This greatly helps with boiling, allowing the beans to cook more evenly and quickly. 2. The next day, drain the soaking water and place the beans in a large pot with clean water. When it starts to boil, change the water to boiling hot water and continue boiling. I do this 2-3 times until the water remains clear and no longer tastes dry. Each time, the water should be hot to keep the cooking process going. 3. While the beans are boiling, I peel and chop the onions, carrots, bell peppers, and tomatoes. The onion should be finely chopped, the carrot sliced or diced, and the bell pepper and tomatoes as uniformly as possible. 4. In a saucepan, I heat a little oil and sauté the onion first over low to medium heat. After 2-3 minutes, I add the carrot, let it cook for a few minutes, then add the chopped bell pepper and tomatoes. I stir frequently to prevent burning. Once the vegetables are softened, I remove them from the heat. 5. The nearly cooked beans are drained, then added to the sautéed vegetables. I add enough water to cover everything, along with salt, pepper, a bit of thyme, and the bay leaves. 6. I let everything simmer on low heat until the beans are fully cooked and the sauce has thickened. If it reduces too much, I add a little water. 7. Meanwhile, I fry the homemade sausages in a pan over medium heat. There's no need for much oil if they're fatty enough. 8. Finally, I adjust the seasoning with salt and pepper. For those who want it spicier, they can add slices of hot pepper on top. Why I Make This Recipe Often It's one of the simplest ways to make the most of homemade sausages, especially when you have beans on hand. It's hearty, can be reheated, and tastes great the next day. No special ingredients are needed, and it's not the kind of recipe that requires complicated techniques. Tips and Variations Tips Throw away the soaking water; it helps with digestion. Changing the boiling water removes the taste and smell of dried beans. Sautéing the onion at the start gives a rounder flavor. If the sauce is too thin at the end, leave the pot uncovered to reduce it. Substitutions If you don't have homemade sausages, you can use any fresh sausages, even smoked ones. Bell peppers can be replaced with regular sweet peppers. Fresh tomatoes can be replaced with canned tomatoes or a little tomato juice. Variations You can also add some smoked meat along with the sausages if you have it on hand. For a more aromatic dish, add a sprig of fresh thyme. For an extra pop of color, add a tablespoon of tomato paste to the vegetables. Serving Ideas The dish is served hot, topped with the freshly fried sausages. It goes well with sliced red onions and fresh or pickled hot peppers, according to preference. Fresh bread is great for soaking up the sauce. Frequently Asked Questions 1. Do the beans have to be soaked overnight? I recommend soaking the beans for at least 8-10 hours. If you're in a hurry, you can use hot water and soak them for 2-3 hours, but the result won't be the same. 2. What should you do if the beans don't cook well? Sometimes, if the beans are very old, they may not cook easily. In this case, change the water 2-3 times at the beginning and boil them longer, even if it takes time. 3. Can I use canned beans? If you don't have time to boil dried beans, you can use canned beans. Just add them directly to the sautéed vegetables, but make sure to drain the liquid well first. 4. Should the sausages be added directly to the beans or served separately? In this recipe, the sausages are fried separately and served on top. If you prefer, you can add them to the pot at the end, but the texture is better when kept separate. 5. Can I freeze the beans with the sausages? Cooked beans freeze well, but it's better to freeze them without the sausages. The sausages change texture after thawing. Nutritional Values The values are estimated for one serving (out of 6): approximately 350-450 kcal, depending on how many sausages you use. Most of the calories come from the beans and sausages. Protein: about 16-20 g, carbohydrates: 40-50 g, fats: 12-25 g. If you use less oil and leaner sausages, the values decrease. The beans provide fiber, while the sausages increase the fat and salt content. Storage and Reheating The beans keep well in the fridge for 2-3 days in a sealed container. They can be reheated on the stovetop or in the microwave, adding a splash of water if they have thickened too much. It's best to keep the fried sausages separate to prevent them from becoming rubbery. If you know you're making a larger batch, freeze only the beans without the meat.

Preparation

Wash the beans thoroughly and soak them in water overnight. This way, they hydrate and cook faster. The next day, put the beans to boil, and when it starts to simmer, change the water (repeat this process 2-3 times). Clean the vegetables and sauté them in hot oil in the following order: first the onion, then the carrot, and finally the bell pepper and tomatoes. Once these are sautéed, add water and the beans, and season with salt and spices. When the beans are almost cooked, add the bay leaves. Fry the homemade sausages separately and serve the beans as a side dish. Enjoy your meal! I also added a few slices of hot pepper for extra flavor.

Beans with homemade sausages

Preparation

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