Bean Salad with Cabanossi

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g leek
  • 75 ml vegetable stock
  • 1 can kidney beans
  • 1 can beans, white
  • 2 tablespoon vinegar
  • 2 tablespoon mustard, medium hot
  • 1 tablespoon butter
  • 200 g Cabanossi or sausaes
  • 1 onion (s)
  • 0.5 teaspoon ½ sugar
  • 4 tablespoon oil
  • Thyme, dried
  • Salt and pepper, whiter
Bean Salad with Cabanossi
Bean Salad with Cabanossi

Instructions

  1. Heat the fat in a saucepan, briefly sweat the leek, cut into rings. Cover and sauté with the vegetable stock over low heat for approx. 2 minutes. Then let it cool down.
  2. Rinse the beans with cold water, drain well. Cut the sausage into thin slices.
  3. Dice the onion for the marinade. Mix some vegetable stock, vinegar, salt and thyme in a large bowl. Season with pepper and sugar, beat in the oil and mustard with a fork.
  4. Mix the beans, Cabanossi, leek and the rest of the broth with the marinade. Cover and let stand for 5 minutes. Season again to taste before serving.

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