Rustic Sausage and Bean Stew
This Rustic Sausage and Bean Stew recipe comes from the authentic Bulgarian cuisine. Traditionally, slow-cooked in a clay pot for beautiful earthy flavours, this stew is a hearty, rich and fragrant dish and a perfect comforting food! For vegan option, use vegan sausages or make the stew without the sausages.
Equipment
- 1 fire seasoned clay stew pot or cast iron stew pot
Ingredients
- 2 cups large dry beans canelloni or butter beans
- 1 large carrot cut into small cubes
- 1 large onion diced
- 3-4 garlic cloves whole
- 2 ripe tomato cut into small cubes
- 4-5 sausages
- water to cover the beans with 1 inch
- 1/2 cup oil
- 1 teaspoon dried savoury leaves if available (optional)
- 1 teaspoon dried spearmint leaves
- 2 tablespoons sweet paprika
- 1 teaspoon salt
Instructions
- When cooking with dry beans, clean stones and damaged beans, rinse the beans well and let them soak in water for at least 4 hours or overnight. To remove the toxins from the beans, place the beans in a pot and pour enough water to cover the beans with about 1 inch of water. Bring the water to the boil. As soon as the water starts boiling, change it with fresh tap water and bring to the boil. Repeat these steps 2-3 times. Keep the bean stock from the last boil.
- Peel and dice the onion. Cut the carrot and the tomato into small cubes. Peel the garlic, leave the cloves whole. Cook the sausages, then cut them into large pieces.
- Transfer the beans and the left over bean stock to your stew pot. Add half of the oil, half of the carrots and half of the onions to the pot. Drop the garlic cloves into the pot. Let it simmer on medium heat until the beans are nearly cooked. After 1 hour check a bean. If it's not soft, continue cooking until the beans are starting to get soft. When the beans are nearly cooked, add the tomatoes, the sausages and salt. Let the stew simmer for 10 minutes.
- Heat the rest of the oil in a frying pan. Add the rest of the onion and carrots to the pan and sauté for 5 minutes or until soft. Add the sweet paprika, stir it with the vegetables and sauté for half a minute. Add the dressing to the stew, stir to combine, cover wit the lid and cook for 2-3 minutes. Remove the stew from the heat and let it rest with the lid on.
- Serve the stew hot, garnished with freshly cracked black pepper, and fresh bread and chillis on the side.