Sunday, June 16 2024

What could be better than bean soup with sausage on these cold days?

This recipe is certainly not quick to prepare, but the result is so tasty that it will be worth it.

To give this soup a special flavor, we have chosen red beans, which have a unique flavor that is well suited to a soup with character and goes well with sausage.

Bean and sausage soup is a great idea for family dinner as well as for a Sunday lunch.

It can be served as a main dish or as a main course after bringing tasty appetizers to the table.






  • 2 cups of red beans
  • 6 pieces of sausage (pork is top)
  • 1/2 onion
  • 1/2 carrot
  • 1 chili pepper
  • 1/2 can of peeled tomatoes
  • 2 tbsp of extra virgin olive oil
  • bay leaves to taste
  • salt and pepper to taste



Let the beans soak for 12 hours before using them.

They will need to be cooked in boiling water for 30 minutes.

If you have frozen beans, however, these steps will not be necessary, just add the beans to the stir-fry and then cook with the peeled beans.

Meanwhile, prepare the stir-fry.

Cut the onion and carrot into small pieces and sauté them in a pan with a little oil.

Then add the sausage as well and cook for a few minutes before pouring the peeled tomatoes into the pan as well.

Lower the heat and cook for about 30 minutes, stirring often.

In the meantime the beans will be ready, add them to the sauce and cook for another 10 minutes or so, adding the bay leaf and chili pepper.

If you want the soup to be spicier, insert the chili along with the peeled beans.

Thus the long cooking time will increase the effect.

Serve the soup with croutons or slices of bread and season with a drizzle of E.V.O. oil.





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