Ingrediente:

·       500 grame fasole din conserva;

·       600 grame carnati afumati;

·       2 cepe mari;

·       1 morcov mare;

·       1 ardei gras rosu;

·       4 catei de usturoi;

·       2 linguri ulei;

·   400 grame rosii taiate in cuburi mici;

·       1 lingura pasta de tomate;

·       2 foi de dafin;

·       1 lingurita boia dulce;

·       1/2 lingurita boia afumata;

·       1/2 lingurita cimbru uscat;

·       sare;

·       piper;

·       2 L apa;

·       patrunjel verde.

Portii: 6

Timp de preparare: 2 ore si 30 minute

Mod de preparare:

Pentru inceput, se incinge ceaunul, se adauga uleiul si se pun carnatii. Se prajesc bine pe toate partile, pana se rumenesc, apoi se scot din ceaun si se pastreaza deoparte. In grasimea ramasa se adauga ceapa tocata marunt si se caleste pana devine sticloasa, apoi se pun morcovul si ardeiul gras taiate marunt si se lasa cateva minute sa se inmoaie. Se adauga usturoiul tocat, boiaua dulce, boiaua afumata si pasta de tomate, se amesteca bine, apoi se pun rosiile taiate in cubulete. Se adauga foile de dafin, cimbrul, sarea si piperul si se lasa totul sa fiarba cateva minute, pana cand legumele se patrund si sosul incepe sa se lege. Fasolea din conserva se scurge, se clateste cu apa si se adauga in ceaun, apoi se toarna treptat apa, cat sa se obtina consistenta dorita. Se lasa la foc moderat, amestecand din cand in cand, pana cand sosul devine consistent. Spre final se adauga carnatii prajiti inapoi in ceaun si se mai lasa totul la foc mic aproximativ 20 de minute. La final se potriveste gustul de sare si piper si se presara patrunjel verde. Fasolea cu carnati se poate servi alaturi de mamaliga si muraturi.

Bon appetit!

Ingredients:

·   500 grams canned beans;

·   600 grams smoked sausages;

·   2 large onions;

·   1 large carrot;

·   1 red bell pepper;

·   4 garlic cloves;

·   2 tablespoons oil;

·   400 grams tomatoes, cut into small cubes;

·   1 tablespoon tomato paste;

·   2 bay leaves;

·   1 teaspoon sweet paprika;

·   1/2 teaspoon smoked paprika;

·   1/2 teaspoon dried thyme;

·   salt;

·   pepper;

·   2 L water;

·   fresh parsley.

Servings: 6

Preparation time: 2 hours and 30 minutes

Method of preparation:

First, heat the cauldron, add the oil and then add the sausages. Fry them well on all sides until nicely browned, then remove them from the cauldron and set them aside. In the remaining fat, add the finely chopped onions and cook until translucent. Add the finely chopped carrot and red bell pepper and cook for a few more minutes until they begin to soften. Add the chopped garlic, sweet paprika, smoked paprika and tomato paste, mix well, then add the diced tomatoes. Add the bay leaves, thyme, salt and pepper and let everything cook for a few minutes, until the vegetables are tender and the sauce begins to thicken. Drain the canned beans, rinse them with water and add them to the cauldron, then gradually pour in the water until the desired consistency is reached. Cook over medium heat, stirring occasionally, until the sauce becomes thick and well combined. Towards the end, add the fried sausages back to the cauldron and let everything simmer over low heat for about 20 minutes. Finally, adjust the seasoning with salt and pepper and sprinkle with fresh parsley. The beans with sausages can be served with polenta and pickles.

Bon appetit!