Ingredients
Equipment
Method
- Rinse beans and soak them in water overnight in a large bowl. Make sure you have enough water to cover the beans up to 3-4 inches above the beans. The next morning, rinse again and add to a sauce pot large enough to hold 4-5 cups of water. Bring to a boil, then turn down the temperature to a simmer and cook the beans for about 1-1½ hours. The beans will begin to soften at this point. Drain and set aside. You should have approx. 1¾ cups of beans now.
- Heat 1/2 tablespoon of olive oil in a skillet or fry pan, over medium heat. Remove the casing of the sausage and add to skillet. Break up the meat into small pieces. Cook for about 5-7 minutes until the sausage is cooked through and it becomes crispy. Remove from skillet and transfer to a plate.
- Using the same skillet, add the remaining olive oil, then add onions and cook for about 3-4 minutes until the onions are transparent. Add garlic and cook for another minute, then stir in both paprikas, cumin and tomato paste. Cook for about 40 seconds. Add the tomato puree, chicken broth and the beans. Simmer on low to medium for 20 minutes.
- The last 5 minutes of cooking time, add fresh dill, most of the sausage and parsley, leaving some of the sausage and parsley for garnishing.
Nutrition
Notes
STORE this delicious meal in the refrigerator in an airtight container with a lid for up to 3-4 days. Freeze an leftovers in an freezer safe container for up to 2 months.