Bean Stew with Sausage
A hearty Bulgarian bean stew flavoured with sujuk (dry sausage), tomatoes and herbs. Tip: use a pressure cooker to speed up cooking the beans.
Ingredients
| 250 g | beans | |
| 2 pieces | raw sujuk (dry sausage) | |
| to taste | black pepper | |
| 100-150 g | pureed tomatoes | |
| 2 tbsp | 30 ml | dried vegetables |
| 1 tsp | 5 ml | red paprika |
| 1 tbsp | 15 ml | crushed savory |
| 1 tsp | 5 ml | spearmint |
| 2-3 tbsp | 30–45 ml | oil |
| to taste | salt |
Instructions
- Soak the beans (250 g) in water from the night before.
- Put them in water and, once it comes to the boil, change the water.
- Then boil until done (I personally boil the beans for at least 2 hours, topping up with hot water as needed). Depending on the beans, cooking can take from 1 to 3-4 hours. For convenience, use a pressure cooker.
- In a separate pan sauté the finely chopped onion and carrot and, once they are ready, add the red paprika and stir. Add immediately to the cooked beans.
- Add salt, the dried vegetables, the tomatoes and the remaining spices and cook until the carrot and onion are completely soft.
- Thicken the beans by first dissolving the flour in a little water so it does not form lumps. Take a few spoonfuls of the boiled bean grains and, using a fork, mash them and return them back into the stew.
- Bake the sujuk in the oven, first making cuts in it with a knife, then add it to the beans.
- Serve the bean stew with sujuk hot.