« All recipes

Bean soup (Fasolada) with country sausage

Preparation time: 15΄ + 8 – 12 hours waiting for soaking

Cooking time: 1 ½ hours

For 4 persons

500g beans medium
5 tbsp. olive oil
1 onion
1 leek
2 carrots
1 tsp. sweet paprika
1 tbsp. Tomatopaste KYKNOS
4 tbsp. Mustard with Honey KYKNOS
500g Passata KYKNOS
800g vegetable stock
2 – 3 sprigs of celery (chopped)
1 country sausage
Freshly ground pepper

Soak the beans from the night before in water.
On a cutting board with a sharp knife finely chop the onion and leek and cut the carrots in half lengthwise and then into slices. Place a large saucepan over high heat to heat well and add the olive oil.
Sauté the chopped onion together with the leek and carrots for 3-4 minutes, sprinkling with salt and freshly ground pepper.
Add the Tomatopaste KYKNOS along with the sweet paprika and Mustard with Honey KYKNOS and continue sauteing for another 1 minute.
Add the beans together with the Passata KYKNOS, the vegetable broth and water until all the ingredients are well covered and a little more than that.
Bring the beans to a boil, lower the heat, add the celery, cover the pot and let the beans simmer until the beans are cooked and mushy.
On a cutting board with a sharp knife cut the country sausage into thick slices.
When the bean salad is ready, place a small non-stick pan on a high heat to heat up well and sauté the slices of country sausage until it gets a nice color.
Serve the beans with the country sausage and a little olive oil on top in large, deep individual plates.