Beans with blood sausage
6 servings
80 minutes
Beans with blood sausage is a bold combination of traditional products that surprises with the harmony of flavors. Tender green beans, carefully boiled to softness, acquire a light creamy texture, while golden-browned onions add a sweet caramel note. The key highlight is the blood sausage, fried to a delicious crispy crust that reveals deep meaty and spicy notes. This dish finds its place in the gastronomic palette of those who appreciate rich flavor and heartiness. It pairs perfectly with fresh bread, a glass of tart red wine, or even traditional pickles. It is ideal for both a cozy family dinner and a special evening in an author's cuisine style where gastronomic experiments become true art.
1
If you are using frozen beans, follow the instructions on the package. If you have fresh beans, clean them, bring a large pot of salted water to a boil, add the beans, and cook uncovered over medium heat for 1 hour until they are soft.
- Green (broad/fava) beans: 750 g
- Salt: to taste
2
At this time, heat the oil in a pan. Add finely chopped onion and cook on low heat, stirring, for 7 minutes – but do not let the onion darken. Drain the beans, add them to the pan with the onion, and cook on low heat for another 6 minutes.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Green (broad/fava) beans: 750 g
3
In another pan, fry the sausage cut into small pieces for 5-8 minutes. Add it to the beans. Cook for another 10 minutes. Serve immediately.
- Blood sausage: 300 g
