Goulash with Smoked Sausages, Beans, and Bell Peppers
Main Dishes • Serbian
Description
Instead of dried white beans, you can use canned (2 cans). In this case, the sweet bell pepper should be mixed with the beans immediately after frying and stewed with the sausages in the oven for about 30-40 minutes.
Ingredients
- White Beans 10 oz
- Semi-Smoked Sausage 3 pieces
- Orange Bell Peppers 20 oz
- Onion 2 heads
- Bay leaf 1 piece
- Red Long Chili Peppers 1½ teaspoons
- Tomato Puree 2 tablespoons
- Garlic 4 cloves
- Ground Cumin 1 teaspoon
- Dried Chamomile ⅓ teaspoon
- Salt to taste
- Vegetable Oil 4 tablespoons
Step-by-Step Guide
Step 1
Soak the beans overnight, then boil them with the bay leaf, not fully cooking them (about 1 hour).
Step 2
In a deep heavy skillet or pot, sauté the finely chopped onion in hot vegetable oil for about 2 minutes, then add 2 finely chopped cloves of garlic and sauté for another minute.
Step 3
Add the tomato puree to the sautéed onion and garlic, sprinkle in the red pepper, and mix well, continuing to sauté for 1 minute. Then pour in two cups of bean broth and bring to a boil.
Step 4
Add the finely chopped sausages to the boiling mixture and continue cooking on high heat for 1-2 minutes, stirring constantly. Add the beans to the sausages, mix, season with cumin and marjoram, and place in the oven to stew on low heat for about 1 hour.
Step 5
During the stewing process, periodically check the readiness of the beans. Meanwhile, in a heavy skillet with hot oil, start sautéing 2 cloves of garlic. After 1-2 minutes, add the sliced red bell pepper to the garlic oil and fry until the pepper shrinks slightly (about 4 minutes).
Step 6
When the beans start to soften, add the bell pepper and continue cooking until the beans are fully cooked.
Step 7
Remove the finished goulash from the oven, season with salt to taste, and let it rest under a loosely covered lid for 10-15 minutes.
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