The bean stew with sausages is a traditional Romanian dish, loved by generations and ideal for family meals, especially during the cold season. With a creamy texture and a rich sauce, this recipe combines slowly cooked beans with smoked sausages, offering an intense and savory taste. Accompanied by pickles, hot peppers, and fresh bread, the bean stew is a true delight for those who appreciate authentic Romanian food. It is more than just a simple dish – it is a culinary experience that preserves the memories and traditions of home cooking.
Ingredients
500 g dried beans (preferably white beans)
500 g smoked sausages (or homemade sausages)
2 large onions, finely chopped
1 large carrot, diced
1 red bell pepper, finely chopped
2–3 tablespoons tomato paste
3–4 garlic cloves, crushed
2 bay leaves
1 teaspoon paprika (sweet or hot, depending on preference)
Salt and pepper, to taste
Oil (for sautéing)
Fresh herbs (parsley or thyme), for garnish
Instructions
Preparing the beans: Soak the beans in cold water the night before cooking, to reduce the boiling time and to remove some of the substances that cause bloating. The next day, drain the soaking water and place the beans to boil in clean water. Let them boil for about 15–20 minutes, then change the water and repeat the process two more times. This helps eliminate hard-to-digest compounds. After the last boil, put the beans in a pot with warm water and cook until almost done (but not completely soft), then drain them.
Preparing the sausages: In a pan, lightly fry the sausages cut into pieces until nicely browned. Remove them onto a plate and set aside.
Preparing the bean stew: In the same pan, add 2–3 tablespoons of oil and sauté the chopped onion until translucent. Add the carrot and bell pepper, sautéing them together for a few minutes. Add the crushed garlic and paprika, stirring well to release the flavors. Add the tomato paste and mix everything, then pour the drained beans and browned sausages into the pot.
Finishing the stew: Add enough warm water to cover the beans and sausages, put in the bay leaves, and season with salt and pepper. Let the bean stew with sausages simmer over low heat for 20–30 minutes, until the sauce thickens and the flavors combine. If you prefer a thicker sauce, you can mash a few beans directly in the pot. Taste and adjust the seasoning if necessary.
Serving: Sprinkle fresh parsley or thyme on top for extra aroma. Serve the bean stew hot, alongside pickles, hot peppers, or fresh bread.
Enjoy! This bean stew with sausages is an authentic Romanian dish that brings to the table the traditional taste and the intense flavors of home cooking.
Why is it important to soak the beans before cooking?
The beans are soaked overnight to reduce cooking time and to eliminate some of the compounds that may cause bloating. The soaking process allows the beans to absorb water, softening them and making them easier to digest. This step also ensures a more uniform texture after boiling.
What are the best types of sausages for bean stew?
Smoked sausages, such as homemade or pork sausages, are the most suitable, as their strong flavor perfectly complements the sweetness of the beans. You can also use sausages with paprika or garlic for a richer taste. If you prefer a lighter option, turkey or chicken sausages are an excellent alternative.
How can you reduce the cooking time of beans?
In addition to overnight soaking, changing the boiling water 2–3 times helps accelerate the cooking process. You can also use a pressure cooker, which significantly reduces the time needed for the beans to become tender.
What is the role of bay leaves in the stew?
Bay leaves add a subtle, slightly minty aroma that balances the rich taste of the sauce and sausages. They also help reduce the specific smell of beans and enhance the overall savor of the dish.
How do you get a thicker sauce for the stew?
To thicken the sauce, you can mash a few boiled beans directly into the pot and mix well. Alternatively, add a tablespoon of flour or starch dissolved in a little cold water, stirring carefully to avoid lumps.
What side dishes pair best with bean stew?
The bean stew with sausages goes perfectly with traditional pickles, such as pickled cucumbers, sauerkraut, or peppers in vinegar. It can also be served with fresh homemade bread or polenta to complete the creamy texture of the dish.
How can you adapt the recipe for a vegetarian diet?
For a vegetarian version, remove the sausages and add more vegetables, such as mushrooms, zucchini, or fresh tomatoes. You can enhance the flavor by using seasonings like smoked paprika or thyme, which will give the dish a rich and complex taste.
What are the best drinks to accompany bean stew?
A dry red wine, such as Merlot or Cabernet Sauvignon, pairs perfectly with the intense flavor of the sausages and sauce. For non-alcoholic options, lemonade or sparkling mineral water are ideal to cleanse the palate between bites.
How can you store bean stew for several days?
The bean stew keeps best in the refrigerator, in an airtight container, for 2–3 days. When reheating, add a little water or broth if the sauce has thickened too much. It can also be frozen for up to a month, maintaining both its aroma and texture after thawing.
What mistakes should be avoided when preparing bean stew?
Boiling without changing the water: This can make the beans hard to digest.
Undercooked sausages: They must be well browned to release their specific flavors.
Too thin a sauce: Add enough tomato paste and cook on low heat until the sauce reaches the desired consistency.
Boiling on high heat: Slow cooking on low heat allows all the flavors to blend harmoniously.
