1can(400g) diced tomatoes(in season use fresh ripe tomatoes)
1-2 tspgood quality tomato paste(optional)
3-4garlic cloves
5-7bay leaves(depending on size)
dried thymeto taste
salt and pepperto taste
fresh dill & parsleyto serve
Instructions
Check the dried beans for pebbles and dirt and remove any damaged beans. Rinse the beans and put them to soak in enough cold water for 30 minutes to 1 hour.
Begin the 3 times boiling and draining process to remove the enzymes that can give bloating and gas. Put the beans on high heat in a stockpot (covered first with cold water) and brig to a boil. Aside, in another pot put some clean water to heat and have it at hand to replace the drained liquid.Stir in and remove any foam that is forming to the surface. As soon as it reaches the boiling point, drain the beans in a colander. Return them to the stove and pour the hot clean water over.Repeat this process 2 times more. Finally, place the beans in a larger pot and cover with enough hot water, keeping in mind that the kidney beans will double their volume.
Add the vegetables. Clean, peel and rinse 2 onions, the carrots, parsnips, root celery, bell peppers. Chop them in half/quarters and add them to the pot. Lower the flame to medium low heat and let it simmer partially covered for 20 minutes.Add salt, a pinch of black peppercorns and 3-5 bay leafs. Stir everything. Let it simmer until reaching desired doneness. Another 25-35 minutes usually is enough for me. Cooking time will depend on the beans type.Taste it and if it's done enough for your taste, turn off the heat and remove the veggies.
In a separate pot, pour 3-4 tbsp cooking oil on medium heat and color the sausages previously cut in medium pieces. Take them out and add in the remaining onion finely chopped. Saute until golden, add 2 sliced garlic cloves and stir.Add the canned diced tomatoes and let it simmer on low heat for 5 minutes. Add back the sausages, 2 bay leafs, pinch of dried thyme and black pepper. For a more colorful look and enhanced tastiness I like to add 1-2 tsp of best quality tomato paste. Stir in and check for acidity. If needed, add 1 tsp of sugar.
Now it's time to add the beans to the party. Bring in half of the beans from the pot and some of their cooking liquid, just enough to reach the desired texture. Not to much, cause it will dilute the deliciousness of the sauce.Crush in the remaining garlic clove and let them cook together for another 5-7 minutes so all the aromas blend nice together, Turn off the heat and sprinkle with chopped parsley and dill.Serve as a whole meal with a large bawl of fresh salad aside, or as a side dish.
Notes
The beans stew can last the fridge up to 4 days. Add a little liquid (water/vegetable broth) when reheating.