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Beans with Spicy Sausages

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Serves: 4
1 cup dried kidney beans
800g spicy beef sausages, chopped coarsely
1 tablespoon olive oil
1 large white onion, chopped coarsely
3 cloves garlic, crushed
1 large red pepper, chopped coarsely
1/2 teaspoon ground cumin
 2 teaspoons sweet smoked paprika
1 teaspoon dried chilli flakes
2 x 400g cans crushed tomatoes
2 tablespoons coarsely chopped fresh oregano

Place beans inmedium bowl, cover with cold water; stand overnight, drain. Rinse under cold water; drain. Place beans in medium saucepan of boiling water. Return to a boil then reduce heat; simmer, uncovered, about 30 minutes or until beans are almost tender. Drain.

Cook sausages, in batches, in large deep saucepan until browned; drain on absorbent paper.

Heat oil in same pan; cook onion, garlic and pepper, stirring, until onion softens. Add cum in, paprika and chilli; cook, stirring, about 5 minutes or until fragrant. Add beans and undrained tomatoes. Bring to a boil then reduce heat; simmer, covered, about 1 hour or until beans are tender.

Return sausages to pan; simmer, covered, about 10 minutes or until sausages are cooked through. Remove from heat; stir in oregano. Serve with flour tortillas, if desired.

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