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Author Notes: I’ve been making this bean pot for some time now and recently decided to add some cranberry sauce to it while serving, this simple extra took the dish to another level. If you forgot to put the beans in water the night before or you don’t have time to cook them so long, you can use canned beans, this will make it an easy an fast dish. Make sure to bake the ingredients well before adding the tomato cubes, this will add to the flavor. —Janneke Verheij
- 1 red onion
- 3 garlic cloves
- 1/2 Spanish pepper
- handfuls black olives
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- 1 tablespoon tomatopaste
- 1 can tomato cubes
- 250 gram pork sausages
- 1 capsicum
- 250 gram (soaked) kidney beans
- 150 gram fava beans
- your favorite crangerry sauce
- The night before, put the kidney beans in double amount of water. Cook them until almost soft. Cook the garden beans until almost done.
- Cut the onion in half rings. Cut the garlic, pepper and the capsicum.
- Warm some oil in a heavy cooking pot and bake the sausages brown. Take them out and cut them into pieces ( they are easier to cut when baked on the outside then when raw)
- In the same pot, bake the onion, add the garlic, capsicum for 5 to 8 minutes. Add the tomato paste and paprika and bake some more. The tomato paste will have to smell sweet; then add the tomato cubes and the beans. Season generously with pepper and salt and add the oregano.
- Cook everything in the tomato sauce until the beans and capsicum are soft. Add the black olives and serve with some small dashes of cranberry sauce on it and with some garlic bread on the side.( a fast garlic bread you make by toasting some bread with olive oil, pepper and salt and when crunchy you rub a halved garlic clove over the bread)
- This recipe was entered in the contest for Your Best Recipe for Beans
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Burnt Toast: Episode 13
A can-do tool.