white beans with turkey sausage - čorbast pasulj sa ćurećom kobasicom

you can cook the beans with or without meat, sausages, hot dogs, eggs, smoked meat or bones, ham, ..... it's all your option, for sure

the taste that will have your dish, will depend on,

no two housewives will give you the same recipe for  g o o d  beans, but they will agree, you need a long time to cook if you want to have a tasty meal,

of course, I have a suggestion too on how you can cook delicious beans and to enjoy it and, at the same time, use no roux,

this recipe is with turkey sausage but may be any other,

you will need:

½ kg of white beans, I like the one that is easily overcook

1 large onion

2 cloves garlic

bay leaf, a small piece

1 teaspoon of dry spices

salt to taste

3-4 grains of black pepper

red cayenne pepper to taste, about 1 teaspoon

water

turkey sausage

preparation:

plunge beans the night before to soften,

put the beans in court and pour cold water to cover by about 10 cm above the beans,

leave it at room temperature for the night and until you start to cook,

now pour off the water, add a new one and take to boil,

I have learned this is because easier digest,

cook for a few minutes,

pour off the water and pour a new one,

the water level should be about 3 fingers over the beans and preferably is not replenished if it is not really necessary,

now you can add spices,

the finely cut onion

clean the garlic and together with other spices - not pepper  -add to the beans,

I cook the beans without roux, so if you want so,

let it boil, reduce heat and then add the red pepper - as it is added to the fish paprikash,

(if you want to make a roux then add red peppers to the roux and than together to beans at the very end of cooking),

now cook on low heat until the beans become soft,

you'll need probably around 2 hours or more,

cooking time depends on the age and type of beans,

before the end of cooking, about half an hour, add the sausage cut into pieces,

the liquid should be reduced only to cover the beans,

my boys prefer dense beans, so I overcook one part of beans to give the density to the meal,

if you do not want so, when adding the sausages make a roux, add to beans and cook,

check whether the dish is enough salted,

serve with a salad!

pasulj možete kuvati sa i bez mesa, kobasice, viršle, jaja, dimljenog mesa ili kosti, butkica, šunke….. sve zavisi kakav pasulj želite, naravno od toga će zavisiti i ukus koji će imati vaše jelo,

nema dve domaćice koje će vam dati isti recept za dobar pasulj ali će se složiti da ga morate dugo kuvati ako želite da bude ukusan,

i ja imam predlog kako možete da skuvate izvrstan pasulj i da uživate u njemu a pri tome ni zapršku da ne stavite,

ovaj recept je za pasulj sa ćurećom kobasicom ali može da bude bilo koja druga,

potrebno vam je:

½ kg belog ili šarenog pasulja, ja volim onaj koji se lako raskuva

1 velika glavica luka

2 čena belog luka

lovorov list, mali komad

1 mala kašika suvog začina

soli po ukusu

3-4 zrna crnog bibera

crvena aleva paprika po ukusu, oko 1 mala kašičica

voda

ćureća kobasica

priprema:

prethodno veče potopite pasulj da omekša,

stavite pasulj u sud i prelijte ga hladnom vodom, da ga pokrije oko 10 cm iznad pasulja,

ostavite ga na sobnoj temperaturi da prenoći i dok ne počnete kuvati,

sada odlijte tu vodu, dodajte novu i prokuvajte pasulj,

mene su učili da je to zbog toga jer se tada pasulj lakše vari,

kuvajte ga par minuta kada provri,

odlijte tu vodu i nalijte novu,

nivo vode bi trebao da bude oko 3 prsta preko pasulja i poželjno je ne dolivati je, sem ako baš nije jako neophodno,

sada možete začiniti pasulj,

na sitno izrežite glavicu luka,

očistite beli luk i zajedno sa ostalim začinima - sem paprike -dodajte pasulju,

ja kuvam pasulj bez zaprške pa ako želite da ga tako pravite,

pustite da provri, smanjite vatru i tada dodajte alevu papriku - kao što se dodaje u riblji paprikaš,

(ako želite da pravite zapršku tada papriku dodajte u zapršku i zajedno u pasulj pred sam kraj kuvanja),

dakle sada kuvajte na laganoj vatri dok pasulj ne postane mekan,

trebaće vam verovatno negde oko 2 sata ili više,

vreme kuvanja zavisi od starosti i vrste pasulja,

pred sam kraj kuvanja, nekih pola sata, dodajte kobasicu narezanu na komade,

tekućina treba da se smanji tek da pokriva pasulj,

moji ukućani vole gušći pasulj pa ja pustim da se jedan deo pasulja dobro raskuva i da gustinu jelu,

ako to ne želite, kada dodajete kobasicu napravite zapršku, dodajte jelu i prokuvajte,   

proverite da li je jelo dovoljno slano,

poslužite sa nekom salatom!