Beans with sausages

I boiled the beans.

In the meantime, I cut the sausages and fried them.

After the sausages were ready, I took them out and I also hardened the onion here, when the onion turned golden I put the pepper and tomato broth and mixed.

Once the beans were cooked, I took them with a polish and added them over the onion and the broth from the pan, stirring lightly. Add the salt, thyme, bay leaves and sausages, leave for about 10-15 minutes, stirring occasionally so that they don't stick.

Done, turn off the heat and add the finely chopped parsley. Good appetite!!


Label: sausage beans

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Homemade sausage beans

  • 500 gr dried beans
  • 500 gr spicy homemade sausages
  • 400 gr tomato puree
  • 2-3 onions
  • 2 peppers
  • 1-2 was dafin
  • sweet and hot paprika
  • 1 link parsley
  • salt
  • pepper

Choose the beans, wash them in 2-3 waters and leave them to soak in lukewarm water for a few hours. After soaking, bring to a boil over low heat with a pinch of salt. Bring to a boil and change the water. Do this 3-4 times to remove toxins from the beans.

After boiling well, let it drain in a sieve. Wash, clean the onion, cut into scales and fry in a little oil. Allow to soften and add the sliced ​​capsicum. Saute over low heat and add the beans and tomato puree.

Season with salt, pepper and bay leaves and put in the oven. While the beans are in the oven, cut the sausages into suitable slices and fry them in their own juice. When they are ready, take them out of the pan and put them in the pan with the beans.

Let it brown for another 5-10 minutes and serve with lettuce or cucumbers and garnish with fresh parsley.


Homemade sausage beans

  • 500 gr dried beans
  • 500 gr spicy homemade sausages
  • 400 gr tomato puree
  • 2-3 onions
  • 2 peppers
  • 1-2 was dafin
  • sweet and hot paprika
  • 1 link parsley
  • salt
  • pepper

Choose the beans, wash them in 2-3 waters and leave them to soak in lukewarm water for a few hours. After soaking, bring to a boil over low heat with a pinch of salt. Bring to a boil and change the water. Do this 3-4 times to remove toxins from the beans.

After boiling well, let it drain in a sieve. Wash, clean the onion, cut into scales and fry in a little oil. Allow to soften and add the sliced ​​capsicum. Saute over low heat and add the beans and tomato puree.

Season with salt, pepper and bay leaves and put in the oven. While the beans are in the oven, cut the sausages into suitable slices and fry them in their own juice. When they are ready, take them out of the pan and put them in the pan with the beans.

Let it brown for another 5-10 minutes and serve with lettuce or cucumbers and garnish with fresh parsley.


Homemade sausage beans

  • 500 gr dried beans
  • 500 gr spicy homemade sausages
  • 400 gr tomato puree
  • 2-3 onions
  • 2 peppers
  • 1-2 was dafin
  • sweet and hot paprika
  • 1 link parsley
  • salt
  • pepper

Choose the beans, wash them in 2-3 waters and leave them to soak in lukewarm water for a few hours. After soaking, bring to a boil over low heat with a pinch of salt. Bring to a boil and change the water. Do this 3-4 times to remove toxins from the beans.

After boiling well, let it drain in a sieve. Wash, clean the onion, cut into scales and fry in a little oil. Allow to soften and add the sliced ​​capsicum. Saute over low heat and add the beans and tomato puree.

Season with salt, pepper and bay leaves and put in the oven. While the beans are in the oven, cut the sausages into suitable slices and fry them in their own juice. When they are ready, take them out of the pan and put them in the pan with the beans.

Leave to brown for another 5-10 minutes and serve with lettuce or cucumbers and garnish with fresh parsley.


Smoked bean stew and sausages

Wash the beans in more water, then leave them to hydrate overnight.
The next day, boil the beans, and when it is almost cooked, add the carrot and parsley root given through a grater, finely chopped onion, chopped bell pepper, and salt to taste. Then add the grated tomatoes.

Separately, brown the pieces, cut into pieces and the sliced ​​cabanas, in a frying pan with a little hot oil, which are then put together with the fat left in the bean dish.
Bring to a boil, season with bay leaves, then add the broth dissolved in a little water. Leave for another 5 minutes, then remove from the heat and decorate with finely chopped fresh greens.


Sausage beans - Recipes

"Give us or don't give us / Beans with sausages" children sing in the winter, without specifying whether their culinary claims go to fried sausages, lying on a thick layer of Beaten beans, or to the more elaborate version of smoked beans which we will deal with a little further down the valley. It is not and would not be able to be our national food (so even less could claim this modest variant, of communist canteen, which is the bean stalk), but it is traditional on winter tables, until fasting comes and smoking disappears. And because I promised you, talking about bean stew, that I will not stop only at chili with meat when it comes to the sweet variants, here we go back to our lands and honor this vegetable as it should be.

500 g of smoke (preferably mixed: sausages, ham, muscle, chest, thistle, finally, what you have at hand),
500 g beans (of the variety that you like or find, with the mention that, however, the white one is preferable),
3 large onions,
garlic (optional and to taste),
1/2 kg of tomatoes (or 1 can of 400 g, or a large cup of juice),
1 bell pepper (or maybe only half, if it's a monster like the ones on the stalls now),
1 carrot, plus more an optional one
100 ml oil,
dill,
parsley,
thyme,
1 bay leaf,
salt,
pepper.

Soak the beans in cold water the night before, change as much water as you want to boil, finally, do everything you know so you can digest it quietly. Towards the end of cooking, add a whole onion, 1 carrot and a bay leaf. (You know you're not allowed to add salt until it's ready, right?)

While it is boiling, so that you do not get bored, cut the smokes, depending on their type, slices or pieces, and harden them in a little oil until they brown slightly.

Remove from the pan and put in their place finely chopped onion, plus the carrot passed to the optional, given through the small grater. Salt, mix and, when they start to soften, add the diced peppers. Cook for another 5 minutes and add the vegetables and meat to the beans, which have been boiled during this time (assume that the water has dropped until it barely covers it, if necessary, remove the excess).

Sprinkle with thyme, add the tomatoes, mix well, simmer for another 5-10 minutes, season with salt and pepper, sprinkle with finely chopped parsley and dill, stir for the last time, put the lid on and turn off the heat.

If you like garlic, you have two options: either chop it and harden it with the onion, or turn it into parsley and put it at the end. And if you apply both tactics, I don't think anyone is upset.

As for other optional ingredients, let's note paprika, tarragon, something sugar (especially if you didn't put carrots in the pan), maybe a drop of vinegar, as, somewhat contrary to tradition, some green onions and garlic assortment, be they greenhouse, would bring a very pleasant fresh note to our beans.

And if you are under the influence of pro-ciolan outrageous propaganda, then note that you have to boil it whole, in enough water to cover it. When it is tender, take it out, debone it and cut it as you like, then add it, together with the hardened vegetables and together with its juice, to the boiled and lowered beans, something more than in the basic version.

And especially for those who don't really get along with smoking: scald them briefly, throw away the juice and use them further as written in the recipe. A trick that, of course, is not only valid for eating beans.

The wine? A red, of course, but not too majestic, so forget about Cabernet, and not too fine, that it makes no sense. A Merlot or a Burgundy will only be good.


Bean stew recipe with sausages. Culinary tips

If you don't know what else to cook, you're out of ideas and you don't feel like spending much time in the kitchen, here's a recipe for bean sausage with sausages. It is relatively easy to prepare, tastes good and can be served with pickles.
Iahnia is a dish whose origin is said to be the American continent. The natives of America used beans, and they were inspired by English settlers, bringing the recipe through the seventeenth century to the European continent. Below you will find a recipe that combines both American and European style. I enjoy cooking and good appetite!


Bean stew recipe with sausages. Culinary tips

If you don't know what else to cook, you're out of ideas and you don't feel like spending much time in the kitchen, here's a recipe for bean sausage with sausages. It is relatively easy to prepare, tastes good and can be served with pickles.
Iahnia is a dish whose origin is said to be the American continent. The natives of America used beans, and they were inspired by English settlers, bringing the recipe through the seventeenth century to the European continent. Below you will find a recipe that combines both American and European style. I enjoy cooking and good appetite!


Preparation

1. We will bake the cherry tomatoes a little on the grill to participate with a taste distinct from that of the simple tomato. As you know, grilled tomatoes have a completely different taste (and especially flavor) than plain tomatoes, diced and cooked. I combined the ripe tomatoes with the fresh ones.

2. Peel the onion and finely chop it. Simmer it in a larger pan or saucepan, add a pinch of pepper and a pinch of salt and season with 2-3 sprigs of fresh thyme or dried thyme. Add the pre-cooked cherry tomatoes to the grill.

3. Peel the large tomatoes, cut them into cubes and add them to the pan. Let it simmer for 5 minutes to let its juice.

4. Unwrap the canned beans and put them in the pan, including the juice from the box. Sometimes I like to combine red and white beans, as I have done now. Stir and continue to simmer. We appreciate how juicy the food is considering that we also want some sauce. If it is not enough, add a cup of water.

5. Cut the sausages into reasonable pieces and brown them on the grill.

After they have browned, we put them in the pan, in the beans, to boil together for 3-4 minutes, to harmonize, to leave taste and aroma in the food. We taste and check the state of the food and possibly adjust the salt.

6. Cut the cap on the glue and remove the core, taking care not to break or drill it.

Bake the peppers on the stove flame or on the grill. We can put them in the end, in beans or after we put the beans in the stick. We put the fried beans in the stick, we arrange the sausages on top together with the baked pepper.

The paste will slowly absorb from the sauce (for this it is good to prepare this bean with sauce) and it will become a delicious whole.

I know the net is full of bean recipes, including I have more on Papamond, but I couldn't help but write, thinking about my craving for beans. So, maybe I make you want it and it makes your heart pound to start this simple and delicious work.


Beans with sausages, a traditional Romanian dish

When I was a kid, I didn't make beans on the weekends. Whoever made such a food was said to be poor and had nothing to eat. Now, after years and years, beans are a luxury. I discovered that it is the traditional food of Romanians, especially the bean with sausages. Now the beans are eaten especially on Romania's National Day.

Beans with sausages, a traditional Romanian dish, have been served since December 1. I don't think there's anyone who doesn't know how to make sausage beans. And obviously there are many recipes, each with its own style.

Grandma knew what she knew! Sausage beans are not only easy to prepare, but also filling. My grandmother also invented beans in bread.

Even foreigners are impressed by the goodness of our traditional dishes, so we have an extra reason to be proud of the Romanian culinary art, invented by our grandparents and great-grandparents.

Any food with sausages can only be described as simply delicious. But if we talk about a bean dish with sausages, we combine tradition with flavor and get a rich meal to everyone's taste.

Sausage beans can be said to be a traditional dish, a rustic one or a barracks one.

The Urban Peasant is me, Roxana

The girl who loves stories, traditions, childhood memories, wonderful moments spent with loved ones, sweets, flowers, her mother's flower garden & # 8211 left a legacy, the village and life in the country.
I have been a journalist for over 20 years. I have written about politics and politicians all these years. Now is the time for other topics.

I hope you like what I write, I write for you, for my friends, for my little peasants!


Video: φασολάδα παραδοσιακή κλασική συνταγή της γιαγιάςtraditional bean soup CuzinaGias Κουζίνα Τζίας (December 2021).