You know how most good things happen spontaneously? Best escapes are the ones unplanned or surprising meals are put together with no recipes, using only your instincts and whatever you may have left in your fridge and pantry.
That’s exactly how this meal happened.
I was at the market and for no reason I bought a few too many pieces of leek and now that I’m stuck with them I must put them to use. As in, I must come up with some way to cook them. And as I didn’t want any tart or quiche I used some in this lovely rustic food, where the actual stars are the beans and sausages, not the leek.
But still, this dish was a triumph, because both me and my boyfriend equally enjoyed eating it, and I’m telling you, this does not happen very often. For example, he doesn’t like ground meat and I don’t like carrots in soups and there’s nothing anyone can do about it. But this is a story for another time.
So I used one leek, that I chopped and washed thoroughly with the help of a strainer. She’s a big help of mine in the kitchen, this strainer.
Then I grabbed two very ripe tomatoes and gave them a cold bath.
And then I cut them into big chunks and I peeled them, just like that. Nice and easy. Because as I said, they were very ripe. And also, I was very menacing, so they surrendered.
I grabbed my favorite stainless steel pan and heated one tablespoon of vegetable oil. I threw in the chopped leek and meanwhile I cut the sausages. Mine were smoked, and they provided a great deal of flavor, so try and use smoked sausages if you can and want, of course.
Ok. So after a couple minutes, I added the sausages in the game.
I waited until I got a decent photo in order to add the tomatoes, but you can wait about 2 minutes. It will be enough.
Give it a decent stir and try to smash those tomatoes, just so you can get those juices out.
Next, I added the pepper paste. Mine was homemade, thanks to my diligent mom, but of course you can use some paste bought from the supermarket. Be careful with the salt, because for example mine was very salty, so I didn’t add any more salt to this dish.
After the pepper paste I added the water, paprika and in the last moment I decided I wanted to put in a carrot too.I don’t really like cooked carrots so for me it was good, because from this point the food only cooked for about 10 minutes, so the carrot was only half cooked in the end.
I let everything simmer for about 5 minutes until I added the kidney beans. I rinsed them before using them in the recipe, because that canned juice simply looks fishy to me. I also added some grounded black pepper.
While the food was cooking for the last 5 minutes, I took a picture of this plate.
It’s a traditional romanian plate, bought from a small village called Corund, that is well known in our country for the ceramic objects that people here make. Many families here try to keep the tradition alive and continue to make and paint these objects by hand. You can find any type of plates, clocks, ash trays or ceramic pots. And it’s a nice feeling buying from small merchants, who put their souls into their work.
Okay. So by this time, my food was done.
The beans and sausages made this dish seem very rustic to me, so this is why I served it in this plate.
And a close-up. For my piece of mind.
I decorated with some fresh parsley, whom I adore by the way.
I also enjoyed eating this dish with bread. Rustic bread actually. Rustic from the bakery across the street, but still, rustic bread.
Beans and sausages make an (almost) perfect stew
By September 26, 2012Published:
- Yield: 2-3 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
Why almost perfect? Because you should always leave room for better. Still, this beans and sausages combo is worth trying because it's delicious and quick.
- 1 leek chopped
- 2-3 smoked sausages
- 2 diced tomatoes peeled
- 1 carrots
- 1 can kidney beans 15 oz
- 2 tbsp bell pepper paste (or any sweet pepper paste)
- 1/2 tsp sweet paprika
- 1/2 cup water
- 1 tbsp vegetable oil
- black pepper
- parsley for decorating
- In a skillet heat the vegetable oil and add the chopped leek. Let it soften for a couple minutes, then add the sausages.
- Next, add the tomatoes, cut into big chunks. Try to crush them in order to release the juices, then add the carrot, the pepper paste, sweet paprika and the water.
- Let it simmer on low heat for 5-10 minutes and taste for seasoning.
- Rinse the kidney beans and add them to the rest of ingredients. Let everything simmer for another 5 minutes and add a little more water if needed.
- Serve warm with fresh parsley on top.
- Course: Main dish