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
- 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.
- 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.
- 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.
- 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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