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Smoked Pork Joint, Sausages and Butter Beans Stew

By: Ramonas Cuisine from ramonascuisine.com
Updated August 07, 2019
Smoked Pork Joint Sausages and Butter Beans Stew
Smoked Pork Joint Sausages and Butter Beans Stew

"The best sausages to go for are any pork ones or beef that are smoked including chorizos that aren’t smoked but contain smoked paprika. This was my next thing that I was going to suggest in case you don’t find smoked sausages or you don’t like those, replace them with any sausage that you like or even bacon or gammon and add some smoked paprika. That smoky flavor is just to die for. Well, I love it, put it this way!"

NotesIf you can't have don't like pork, try with beef sausages or chicken. I have cooked this with both and it is amazingly nice with both. Just make sure to add that magic paprika.
Use smoked paprika if you make with non smoked meats.


This recipe is a treat with no meat too!
Enjoy! Enjoy! Enjoy!

Serves4

Preparation Time15 min

Cooking Time1 hr 10 min

Ingredients

  • 350 g butter beans (organic) or 2 cans of butter beans in water
  • 2 onions (organic)
  • 2 small carrots (organic)
  • 1/2 aubergine (organic)
  • 2-3 sticks celery (organic)
  • 1/2 red pepper (organic)
  • 200 g tomato juice (organic)
  • 1 spring thyme if not fresh, a pinch of dry thyme
  • 1/2 tbsp paprika smoked/unsmoked
  • 1/2 tsp turmeric powder (organic)

Instruction

  1. If you are cooking the dry beans, ideally is to soak those for anything between 4-12 hours. Overnight is best.

  2. Rinse well the beans and place in a pot with a teaspoon of salt and cook/boil covered for 30-40 minutes if soaked, longer if not soaked. I always recommend you see and follow pack instructions. Ideally is to change the first water, meaning that as soon as the beans begin to boil for the first time, drain those of that water completely, rinse with cold water and place again on fire to cook. If you chose to use the canned beans there is no need for any of the above but jump straight to step 4.

  3. While beans are cooking, peel wash and chop the onions and the carrot, wash the aubergine, pepper and celery and finely chop those too.

  4. In a deeper type pan or a pot placed on medium fire, put the sliced sausages and the onions. No need to add any oil as sausages will release some. Sufficient to cook with. Stir and cook for 3-4 minutes. Add the pork joint carrot, aubergine and the pepper and cook for a further 5-7 minutes stirring consistently. Put the drained and semi-cooked beans or the canned ones and add some water (approx. 250 ml), cayenne pepper, salt, thyme, turmeric powder, bay leaves, black pepper and the tomato juice and paste. Allow to cook covered for about 20-30 minutes. Uncover for the last 10 minutes and cook on low fire.

  5. (Optional) Serve with some nice home made spelt flour bread and pickles.

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