Feijoadinha (black beans with Kabanossi)

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3.7 6
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. 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. 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. 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. 4

    Season vigorously with salt, pepper and cumin.

  5. 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. 6

    Season beans with salt, pepper and cumin. Arrange and sprinkle with parsley. Add rice.

Nutrition Facts

KCAL
750 kcal
CARBS
77 g
FATS
29 g
PROTEINS
39 g