Feijoadinha (black beans with Kabanossi)

Name: Feijoadinha (black beans with Kabanossi)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 500 g dried black beans (e.g. Combrasil; at gourmondo.de); 400 g Kabanossi; 3 Garlic cloves; 2 Onions; 1 green pepper; 1 (approx. 125 g) Carrot; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, cumin; 200 g Long grain rice; 4 Stem(s) flat leaf parsley

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

500 g dried black beans (e.g. Combrasil; at gourmondo.de)
400 g Kabanossi
3 Garlic cloves
2 Onions
1 green pepper
1 (approx. 125 g) Carrot
2 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, cumin
200 g Long grain rice
4 Stem(s) flat leaf parsley

Directions

1
Soak the beans overnight (about 12 hours) in a good 2 1⁄2 l of cold water. The next day, remove the skin from the Kabanossi. Cut the sausage into slices about 1 1⁄2 cm thick. Peel garlic.
2
Pour the beans into a sieve, rinse. Put them in a pot with sausage and garlic. Add 1 1⁄2 l water. Bring to the boil covered and simmer at medium heat for about 2 hours.
3
In the meantime peel and finely dice the onions. Clean or peel and wash the bell peppers and carrot and cut them into small cubes of about 1 cm. Heat the oil in a pan. Sauté the onions, bell pepper and carrot for about 3 minutes at medium heat.
4
Season vigorously with salt, pepper and cumin.
5
Cook rice in just under 1⁄2 l boiling salt water according to the instructions on the packet. Add the vegetable mixture to the beans 10-15 minutes before the end of the cooking time and cook along with the beans. In the meantime, wash the parsley, shake dry, pluck off the leaves and chop finely.
6
Season beans with salt, pepper and cumin. Arrange and sprinkle with parsley. Add rice.