- 300 g Raw white or coloured beans
- 800 g Sausages
- 1 pcs Red Onion
- 3 pcs Garlic cloves
- 1 pcs Carrotmiddle-sized
- 1 pcs Fresh pepperpreferably green
- 3 tablespoons Flour
- 2 tablespoons Sunflower Oil
- 2 pcs Bay leaves
- 1 tablespoon Salt
- a pinch Black pepper
Soak the beans in the cold water overnight.
Decant the beans and put them in clean water. Cook the beans as per instructions.
While the beans are cooking, chop the onion, garlic and carrots. Heat the oil in new pan, fry them together for 15 minutes until the onion is golden, and the carrots are softened.
When the beans are tender, decant them once again. Place the beans in fresh water - this will make the beans easier to digest.
Add the onions, garlic, and carrots to the beans. Cover with water so that it is twice as much as it is necessary for all the ingredients to be soaked. Add the halved red pepper - it will give an extra dimension to the flavour.
When the water boils, add the sausages. Some people like to add bacon as well. In this way you will further enhance the flavour. Add pepper, bay leaf, but be careful with adding salt as sausages can be very salty. Cook for at least 1 hour depending how much it takes to get the beans completely softened.
At the end of cooking, warm the oil in the pan put two tablespoons of flour in to the oil, and mix until flour is drenched. Add a large spoon of paprika, stir it for a minute and pour this mixture into water with beans, vegetables and dry meat. Scrape all the mixture from a pan, using water from the beans.
Leave beans to cook on low heat 10 more minutes until liquid has thickened. Mix thoroughly. You can remove the beans from the heat when you add the flour, to avoid lumps.
Remove the sausages from the beans and serve separately. Serve freshly sliced onion and bread with this dish.