Beans with Blood Sausage
Main Dishes • Russian
Description
Beans with Blood Sausage
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Parsley 1 stem
- Dry White Wine 5 fl oz
- Champagne Vinegar 1 tablespoon
- Blood Sausage 1 piece
- Garlic 2 cloves
- Bay leaf 1 piece
- Olive Oil 6 tablespoons
- Onion 2 pieces
- Beans 20 oz
Step-by-Step Guide
Step 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 the bay leaf, a small onion, and 1 tablespoon of oil, and bring to a boil. Reduce the heat and simmer for another 1.5 hours. Then drain the water.
Step 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 is golden. Add the sliced sausage and cook for another 2-3 minutes.
Step 3
Add the beans, wine, vinegar, and parsley, and pour in enough bean broth to cover all the ingredients. Cover with a lid and simmer on low heat for 30 minutes until the beans are soft. Season with salt and pepper to taste, mix well, and let sit for another 5 minutes. Remove the parsley and bay leaf – and serve immediately.
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