Stewed beans with homemade sausage
6 servings
150 minutes
Stewed beans with homemade sausage is a hearty and aromatic dish of Russian cuisine that combines the tender texture of beans with the rich flavor of smoked meat ingredients. Its roots trace back to village cooking traditions where simple products were transformed into rich and warming meals. The beans are slowly simmered with onions, thyme, and bay leaves, acquiring a deep aroma. Sausages, ham, and bacon give the dish a rich meaty taste, while the addition of red wine makes it particularly savory. This dish is perfect for cozy family lunches or gatherings in cold weather, creating an atmosphere of warmth and hospitality.
1
Soak the beans in a heavy pot with plenty of water (about 4 liters) for at least 6 hours.
- Red kidney beans: 2 glasss
2
Peel the onion.
- Onion: 2 heads
3
Without draining the water from the beans, add onion, thyme, and bay leaf and simmer for at least 2 hours; add salt at the end. The beans should swell but not crack.
- Onion: 2 heads
- Fresh thyme: 1 bunch
- Bay leaf: 1 piece
- Salt: 1 teaspoon
4
Remove the onion, thyme, and bay leaf, drain the beans in a colander, and keep the water.
5
Cover the beans with a lid to prevent them from drying out.
6
Cut the brisket and ham into large pieces.
7
Melt butter in a deep skillet and sauté the bacon, ham, and sausages without browning them too much.
- Smoked pork belly: 100 g
- Smoked ham: 100 g
- Small sausages: 6 pieces
- Butter: 1 tablespoon
8
Add beans, wine, and about 4 cups of the water in which the beans were cooked.
- Red kidney beans: 2 glasss
- Dry red wine: 1 glass
9
Cut a circle from baking paper slightly larger than the pan, cover the pan with it, press down with a tight-fitting lid, and simmer the beans with sausages for 30 minutes on low heat.