Usuba
Stewed Beans with Smoked Sausage
A hearty dish made from red beans with smoked brisket, ham, and sausages, stewed in red wine. The beans are pre-cooked with aromatic herbs, then combined with meat products and simmered on low heat until done.
- Total
- 150 min
- Standard serving
- 246.7 g
Ingredients
Total 10
Instructions
- 1
Step 1
Soak red beans in a heavy pot in a large amount of water (about 4 liters) for at least 6 hours.
- 2
Step 2
Peel the onion.
- 3
Step 3
Without draining the water, add onion, fresh thyme, and bay leaf to the pot. Simmer over low heat for at least 2 hours. At the end of cooking, add salt. The beans should swell but not crack.
- 4
Step 4
Remove the onion, thyme, and bay leaf. Drain the beans in a colander, reserving the cooking liquid.
- 5
Step 5
Cover the beans with a lid to prevent them from drying out.
- 6
Step 6
Coarsely chop the smoked pork brisket and smoked ham.
- 7
Step 7
Melt the butter in a deep skillet. Fry the brisket, ham and sausages, without browning them too much.
- 8
Step 8
Add beans, dry red wine, and about 4 cups of the broth in which the beans were cooked to the pan.
- 9
Step 9
Cut a circle from parchment paper slightly larger than the skillet. Cover the skillet with it, press it down with a tight-fitting lid and simmer the beans with sausages for 30 minutes over low heat.
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