Jumping John Beans

by Editorial Staff

Black Eye beans with bacon, Bavarian sausages, vegetables, and basmati rice.

Ingredients

  • Beans “Black Eye” – 70 g (half a glass)
  • Basmati rice – 120 g
  • Bulgarian pepper – 70 g
  • Onions – 40 g
  • Garlic – 2 cloves
  • Celery stalk – 25 g S / c bacon – 60 g
  • Smoked Bavarian sausages – 70 g
  • Hot Tabasco Sauce – 4 g
  • Cumin – a small pinch (optional)
  • Chicken broth – 500 ml

Directions

  1. Soak the beans overnight. Dice the onion and pepper. Celery stalk in thin plates. Throw bacon, chopped at random, into a hot dry frying pan. When the bacon begins to melt, add the onion and pepper, finely chopped garlic, and celery. Fry over low heat for 5 minutes.
  2. Add smoked sausages, tabasco, cumin, stir and add beans. Fill with broth, cover, and simmer beans with bacon and sausages over low heat for about 50 minutes.
  3. When the beans are cooked, we select a couple of ladles in a bowl, grind the contents with an immersion blender and return them back to the total mass.
  4. Put ready and lightly salted rice in a slide on a deep plate, and pour our beans with bacon and vegetables around. Sprinkle with green onions.

Enjoy your meal!

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