Contents
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Ingredients
- 300 g Black beans
- 2 medium sized Onions
- 3 Garlic cloves
- 1 Red chilli
- 1 tbsp Olive oil
- 1 Can Chopped tomatoes
- 500 ml Vegetable broth
- 10 Peppercorns
- 4 Cloves
- 1 Bay leaf
- 200 g Streaky bacon
- 500 g Kasseler comb in thick slices
- 100 g Chorizo sausage or other smoked sausage
- Salt pepper
- Vinegar
- 1 pinch Sugar
- 1 medium sized Onion
- 1,5 tbsp Butter
- 500 g Cooked rice
Instructions
- Soak the beans in twice as much cold water the day before. Peel the onions and cut into fine cubes. Peel and finely chop the garlic. Core the chilli, finely chop.
- Steam the onions, garlic and chilli in a higher pot in the oil until translucent. Add the beans, tomatoes, stock and spices, stir well and bring everything to a boil. Then switch the heat down a lot. Place the meat slices, sausage in one piece and the bacon cut into large pieces. Put the lid on and let everything simmer over low heat for approx. 95 minutes (do not stir).
- When the time has elapsed, test once whether the beans are soft. Season everything with pepper, salt, a little vinegar and sugar.
Rice:
- In the meantime, cook the rice (according to the instructions on the packet). Any remnants from the previous day can also be taken.
- Steam the onions in a saucepan in the butter until translucent and then add the cooked rice. If you didn't use salt to cook rice, add a little salt now. Mix everything well and lightly roast.
- A hearty dish that fits in with the "dingy season".