Bean pot with meatballs

Name: Bean pot with meatballs
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 300 g dried. white beans; 300 g pork sausage, 1 egg; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON oil, 2 onions; 1 Garlic clove; 2-3 bay leaves, salt; 100 g rice, 2 carrots; 250 g Celery; 1 Stalk leek (leek); 1 can(s) (425 ml) Kidney Beans; 1 can(s) (850 ml) Tomatoes; 3-4 Stem(s) Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

300 g dried. white beans
300 g pork sausage, 1 egg
7-10 Tbsp Cayenne pepper
1 TABLESPOON oil, 2 onions
1 Garlic clove
2-3 bay leaves, salt
100 g rice, 2 carrots
250 g Celery
1 Stalk leek (leek)
1 can(s) (425 ml) Kidney Beans
1 can(s) (850 ml) Tomatoes
3-4 Stem(s) Parsley

Directions

1
Wash the beans. Soak in 1 l water for at least 12 hours
2
Knead the ground pork and egg, season with pepper. Form balls. Fry in hot oil for about 5 minutes. Take out
3
Peel and finely chop the onions and garlic. Sauté in hot frying fat. Add beans together with water, bay leaf and a little salt. Bring to the boil, cover and simmer for about 1 1/2 hours
4
Cook the rice in salted water for about 12 minutes. Clean or peel and wash the vegetables. Finely dice carrot and celery. Cut leek into rings. Add the vegetables to the beans after about 30 minutes
5
Drain the rice. Rinse and drain the kidney beans. Add the crushed tomatoes together with the liquid, rice and balls about 5 minutes before the end of cooking time. Wash and chop the parsley and sprinkle over it