Beans with blood sausage
4 servings
35 minutes
Beans with blood sausage is a dish that embodies the spirit of Russian cuisine: hearty, aromatic, and rich in flavors. Historically, such dishes were prepared in villages when ingredients had to be simple yet nourishing. Tender beans simmered in white wine with vinegar acquire a slight tang that harmoniously complements the rich meaty flavor of blood sausage. Bay leaves, garlic, and onions add spicy notes to the dish while parsley refreshes it. This dish warms you in cold weather and pairs wonderfully with rye bread or potatoes. It’s perfect for a family dinner when you crave simple yet truly homemade flavors reminiscent of Russian feasting traditions.
1
Soak the beans in cold water overnight or for at least 3 hours. Then rinse under cold water. Place in a pot, fill with water to the top, cover with a lid, bring to a boil, remove from heat, and drain the water: save it. Pour cold water into the pot to cover all the beans. Add a bay leaf, a small onion, and 1 tablespoon of oil, and bring to a boil. Reduce the heat and cook for another 1 ½ hours. Then drain the water.
- Beans: 500 g
- Bay leaf: 1 piece
- Onion: 2 pieces
- Olive oil: 6 tablespoons
2
Heat the remaining oil in a pot, add finely chopped onion and garlic, and cook on low heat, stirring, for 8-10 minutes until the onion turns golden. Add the sliced sausage and cook for another 2-3 minutes.
- Olive oil: 6 tablespoons
- Onion: 2 pieces
- Garlic: 2 cloves
- Black pudding: 1 piece
3
Add the beans, wine, vinegar, and parsley, then pour in enough bean broth to cover all the ingredients. Cover and simmer for 30 minutes until the beans are soft. Season with salt and pepper, mix well, and let sit for another 5 minutes. Remove the parsley and bay leaf – and serve immediately.
- Beans: 500 g
- Dry white wine: 175 ml
- White wine vinegar: 1 tablespoon
- Parsley: 1 stem
- Ground black pepper: to taste
- Salt: to taste