Beans And Sausage
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
60
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Soak 1 ancho chile or dried choricero pepper in a small bowl of hot water until softened, about 20 minutes; drain
2
Remove stem and seeds; discard
3
Set pepper aside
4
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat
5
Add 1 finely chopped red onion, season with salt, and cook, stirring often, until soft and just starting to brown, 8–10 minutes
6
Add 1 pound dried kidney beans, preferably red speckled, or cranberry beans, 4 oounces chopped bacon (about 4 slices), and 6 smashed peeled garlic cloves to saucepan, then add water to cover by 3"
7
Bring to a simmer and cook, skimming surface and adding more water as needed to keep beans submerged, 1 hour
8
Add reserved rehydrated pepper and 8 ounces morcilla (Spanish blood sausage) or fresh chorizo (about 2 links) and cook until beans are tender, 60–75 minutes
9
Transfer sausage to a cutting board and slice
10
Discard pepper
11
Mix 2 tablespoons apple cider vinegar into beans and season with salt
12
Heat 2 tablespoons olive oil in a large skillet over medium-high heat
13
Add 1 finely chopped garlic clove and cook, stirring, until fragrant, about 30 seconds
14
Add 1/4 head thinly sliced green cabbage (about 3 cups), season with salt, and cook, tossing often, until softened, about 4 minutes
15
Serve beans topped with sliced sausage, sautéed cabbage, and pickled guindilla or other mild pickled peppers
16
Soak 1 ancho chile or dried choricero pepper in a small bowl of hot water until softened, about 20 minutes; drain
17
Remove stem and seeds; discard
18
Set pepper aside
19
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat
20
Add 1 finely chopped red onion, season with salt, and cook, stirring often, until soft and just starting to brown, 8–10 minutes
21
Add 1 pound dried kidney beans, preferably red speckled, or cranberry beans, 4 oounces chopped bacon (about 4 slices), and 6 smashed peeled garlic cloves to saucepan, then add water to cover by 3"
22
Bring to a simmer and cook, skimming surface and adding more water as needed to keep beans submerged, 1 hour
23
Add reserved rehydrated pepper and 8 ounces morcilla (Spanish blood sausage) or fresh chorizo (about 2 links) and cook until beans are tender, 60–75 minutes
24
Transfer sausage to a cutting board and slice
25
Discard pepper
26
Mix 2 tablespoons apple cider vinegar into beans and season with salt
27
Heat 2 tablespoons olive oil in a large skillet over medium-high heat
28
Add 1 finely chopped garlic clove and cook, stirring, until fragrant, about 30 seconds
29
Add 1/4 head thinly sliced green cabbage (about 3 cups), season with salt, and cook, tossing often, until softened, about 4 minutes
30
Serve beans topped with sliced sausage, sautéed cabbage, and pickled guindilla or other mild pickled peppers