Table of contents:
- Ingredients for stewed beans with smoked sausages in tomato sauce
- Method of cooking stewed beans with smoked sausages in tomato sauce
Video: Stewed Beans With Smoked Sausages In Tomato Sauce. Step-by-step Recipe With Photo
It is not for nothing that beans have been grown for more than 7 thousand years! This unpretentious legume crop willingly grows and weaves, decorating our plots, and bears fruit generously, yielding a harvest from which delicious and nutritious dishes can be prepared all winter. Legumes are especially helpful during fasting: variegated beans contain proteins that exceed fish and even meat in their nutritional value! And they are very easy to digest: by 70-80%. And also beans are a pantry of almost all vitamins necessary for our body (A, groups B, C, E, PP and K); as well as many important minerals: calcium, potassium, iron, sulfur, copper. So, it is rightfully classified by nutritionists as one of the ten most useful foods!
I suggest you prepare a delicious dish from this wonderful gift of vegetable gardens - stewed beans in a tomato. I have added raw smoked sausages to the composition - for color and aroma; however, you can do without them: in any case, it will turn out to be very satisfying and appetizing.
- Preparation time: 12 hours
- Cooking time: 45 minutes
- Servings: 6
Ingredients for stewed beans with smoked sausages in tomato sauce
- 2 cups dry beans
- 1-2 onions;
- 1-2 carrots;
- 2 tbsp. l. sunflower oil;
- 2-3 st. l. tomato paste;
- 1 tbsp. l. flour;
- 0.5 l of water for gravy + 1 l for soaking and boiling beans;
- 1 tsp salt (no top);
- 1/4 tsp ground black pepper;
- smoked sausages - 1 per serving;
- 2-3 cloves of garlic;
- a bunch of parsley.
Method of cooking stewed beans with smoked sausages in tomato sauce
For long-term storage, the beans are well dried, and practically no moisture remains in them. It takes a long time for dry legumes to re-feed on it. Therefore, in order for the beans to cook quickly, to turn out soft and tasty, they must first be soaked, for at least 3-4 hours, and better - for 8-12, ideally overnight.
Set the beans soaked in water to boil, adding a little water if necessary. Cook with a low boil for about half an hour, almost bringing it to readiness - until the beans begin to become soft. Let's not forget to salt!
In the meantime, let's prepare the tomato and vegetable gravy. Peel and rinse the onions and carrots. Cut the onion finely and lightly fry, stirring occasionally, in vegetable oil: 2-3 minutes, until slightly transparent. Take a deep frying pan so that the beans and gravy can then fit in it.
When the onion is soft, add coarsely grated carrots to it. We continue to fry on low heat, stirring from time to time - another 3-4 minutes.
Then stir the tomato paste in 2.5 cups of water and add it to the pan to the fried vegetables. Stir, bring to a boil.
Pour flour into a cup, add some water and stir so that no lumps remain. Pour into the gravy, stir. Flour is needed to thicken the sauce.
It's time to pour the boiled beans into the gravy - it is almost ready, let it boil with the gravy for another 5-7 minutes, under the lid.
Then add spices: peppercorns and bay leaves. Salt to taste.
Then add the sausages and finely chopped parsley. If you have dried dill, basil - feel free to season with herbs, the dish will be more aromatic! Sausages can be put in whole, or you can cut them into pieces to make it easier to eat. In addition to uncooked smoked, like "Hunting", you can stew beans with homemade chicken or meat kupat sausages. Only they need to be boiled or baked beforehand, since such sausages are sold raw.
When the gravy with all the ingredients boils for another 2-3 minutes, the dish is ready.
You can serve stewed beans with sausages in tomato sauce as a separate dish or as an addition to a side dish of potatoes or cereals. It tastes good both hot and cold!