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Macedonian Baked Beans with Sausage
A hearty and satisfying baked dish featuring tender white beans simmered with flavorful Macedonian sausage, onions, peppers, and a rich tomato-based sauce.
🧂 食材
- 500 g Dried white beans(e.g., Navy or Cannellini, soaked overnight)
- 300 g Macedonian sausage(sliced (or a flavorful pork sausage))
- 2 medium Onions(chopped)
- 1 large Red bell pepper(chopped)
- 3 cloves Garlic cloves(minced)
- 400 g Crushed tomatoes
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 1 tsp Paprika(sweet)
- 1/2 tsp Black pepper
- to taste Salt
- as needed Water or vegetable broth
- for garnish Fresh parsley(chopped)
👨🍳 步骤
- 1
Drain the soaked beans and place them in a large pot. Cover with fresh water and bring to a boil. Cook for 10 minutes, then drain and rinse.
- 2
In a large oven-safe pot or Dutch oven, heat vegetable oil over medium heat. Add the sliced sausage and cook until browned. Remove sausage and set aside.
- 3
Add chopped onions and red bell pepper to the pot. Sauté until softened, about 7-10 minutes. Add minced garlic and cook for 1 minute more.
- 4
Stir in the tomato paste, paprika, and black pepper. Cook for 1-2 minutes until fragrant.
- 5
Add the crushed tomatoes and the pre-cooked beans to the pot. Stir to combine. Add enough water or broth to just cover the beans.
- 6
Return the browned sausage to the pot. Bring the mixture to a simmer, then season with salt to taste. Cover the pot.
- 7
Transfer the pot to a preheated oven at 180°C (350°F). Bake for 1.5 to 2 hours, or until the beans are very tender and the sauce has thickened. Stir occasionally and add more liquid if it becomes too dry.
- 8
Remove from oven, let it rest for a few minutes. Garnish with fresh chopped parsley before serving.
💡 专业技巧
- ✓Soaking the beans overnight is crucial for even cooking and digestibility.
- ✓If you can't find Macedonian sausage, a good quality smoked pork sausage or kielbasa can be substituted.
- ✓For a spicier kick, add a pinch of red pepper flakes along with the paprika.
✨ 创意变奏
为您的创意版本提供灵感
- Add a diced carrot for extra sweetness and color.
- Stir in a tablespoon of red wine vinegar at the end for a touch of acidity.
- Top with crumbled feta cheese before serving for a salty contrast.