Basque Bean Stew
Main Dishes • Spanish
Description
This dish pairs excellently with a baguette. Choose smoked sausage to your taste. Cooking time can be significantly reduced by using canned beans instead of dried ones. On the second day, the flavors of the dish become even more pronounced.
Ingredients
- Black Tomatoes 15 oz
- Semi-Smoked Sausage 5 oz
- Semi-Smoked Sausage 5 oz
- Onion 1 head
- Orange Bell Peppers 1 piece
- Bay leaf 1 piece
- Dried Rosemary a pinch
- Ground Black Pepper to taste
- Salt to taste
- Fresh Mint to taste
- Vegetable Oil 1 tablespoon
Step-by-Step Guide
Step 1
Place the dried beans in a saucepan and cover with water by 5 cm. Bring to a boil and simmer on low heat for 1 hour.
Step 2
Cut the smoked sausage into small cubes and add to the beans. Simmer for another hour on low heat. Add water if it evaporates quickly, or keep the saucepan covered.
Step 3
Fry the bacon cubes in a skillet with vegetable oil. Add finely chopped onion and bell pepper. Green pepper will particularly shine in this dish. Add oregano, bay leaf, and sauté over medium heat for about 10 minutes.
Step 4
Add the contents of the skillet to the saucepan with beans, adjusting for salt and pepper, keeping in mind that the smoked meats are already well-seasoned. Simmer for another 45 minutes until the beans are tender. You can finish cooking at this point, but the longer the beans simmer, the richer the dish becomes — you will see the water turn into black meaty gold.
Step 5
Serve with a sprinkle of chopped fresh mint.
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