Red kidney beans and sausage

The best way to cook beans is with sausages, no jokes! I know this may sound gross to vegetarian, and I am the first to enjoy a beans salad (in some later post), but the salty and spiced texture of sausage is well coupled with the creamy texture of the beans; their flavours do mix perfectly together. By the way, this recipe is an excellent source of proteins, especially if you choose leaner sausages, for those of you interested in bodyfat loss or workout meals!

Cooking time: 20 minutes

Ingredients for 4 portions:
2 pork sausages
2 cans of red kidney beans of 400 gr each
1 onion
4 roma tomatoes
black pepper
extra virgin olive oil
2 tsp. paprika powder
½ tsp. cayenne pepper
½ tsp. of iodized salt

Switch on the fire at high. Chop the onion in small pieces and toss it in a pan with the salt, a generous grind of black pepper, the paprika powder, and the cayenne pepper. Add 2 spoons of olive oil; I am being conservative here because the sausages release some fat usually, according to how lean you choose them.

Put the pan on the fire and let it cook for 2/3 minutes, until the onions are gold (not brown). Cut the tomatoes in thin slices and put them in, you may cover with the lid for 4/5 minutes. In the meantime you can cut the sausages in pieces; they can be also made out of beef or any other ingredients, even vegetarian if you prefer to. I have just used pork meat as my personal taste.

To make things easier, you can open up and crumble them, then add them in the pan. Let the meat brown for other 4 to 5 minutes, it will also release part of the fat. Open the cans of kidney beans, drain the liquid inside, was and drain them again, then pour them on top of the sausages. Add a half glass of water now. You can cook them for other 10 minutes with the lid on top.

To be served with some bruschetta, or any other toasted bread. Are excellent also with some steamed vegetables aside.

Buon appetito! 


P.S.: thanks Nezemnaya for the shot!


Verzata con salsiccia

Ottima nel periodo invernale. Dio salvi la verza.
Ingredienti per 3-4 persone:
1/2 verza 
1 salsiccia
1/2 cipolla (o 1 scalogno)
1 costa di sedano
2 patate
1 carota
olio extravergine di oliva
lavate la verza e tagliatela a striscioline sottili. Lavate e pelate le carote e le patate e tagliatele in piccoli pezzi.
Lavate bene il sedano e tagliatelo in strisce. Affettate finemente la cipolla e versatela insieme alle altre vedure in una pentola con acqua salata.
Meglio non esagerare con l’acqua per evitare di allungare i tempi. Si può sempre aggiungere se mai dovesse asciugarsi troppo in fretta.
Fate cuocere col coperchio per almeno 45 minuti.
Togliete il coperchio e aggiungete la salsiccia cruda sbriciolata.
Lasciate cuocere finchè la verza non sia più brodosa ma densa.
Servire tiepida con un filo d’olio e dei crostini di pane a piacere.