by Janneke Verheij
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my 52 recipes »
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Janneke Verheij's Notes:
Expand1 red onion Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
1/2 Spanish pepper Ask a question about this ingredient
handfuls black olives Ask a question about this ingredient
1 teaspoon paprika Ask a question about this ingredient
2 teaspoons dried oregano Ask a question about this ingredient
1 tablespoon tomatopaste Ask a question about this ingredient
1 can tomato cubes Ask a question about this ingredient
250 gram pork sausages Ask a question about this ingredient
1 capsicum Ask a question about this ingredient
250 gram (soaked) kidney beans Ask a question about this ingredient
150 gram fava beans Ask a question about this ingredient
your favorite crangerry sauce Ask a question about this ingredient
The night before, put the kidney beans in double amount of water. Cook them until almost soft. Cook the garden beans until almost done.
Ask a question about this stepCut the onion in half rings. Cut the garlic, pepper and the capsicum.
Ask a question about this stepWarm 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)
Ask a question about this stepIn 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.
Ask a question about this stepCook 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)
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