Pinto beans with chard and blood sausage
Total time14 h 45 min Preparation and possible waiting 12 h 20 min · Cooking 2 h 25 min How this time is calculated
Preparation and possible waiting: 12 h 20 min · Cooking: 2 h 25 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 14 h 45 min Preparation and possible waiting 12 h 20 min · Cooking 2 h 25 min How this time is calculated
Preparation and possible waiting: 12 h 20 min · Cooking: 2 h 25 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 22 tags
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Recipe characteristics
Stew
Lunch
More than 2 hours
Method
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Soak the pinto beans in 1500 g water for 12 hours. Drain, discard the water and rinse.
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Put the beans in a saucepan with the roughly cut carrot, green pepper and leek, garlic, bay leaf, oil, salt and 1500 g fresh water. Boil vigorously for 30 minutes, then simmer for 70–100 minutes until almost tender. Top up with hot water if needed to keep them covered.
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Separate the chard leaves from the stalks. Dice the stalks finely and slice the leaves.
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Remove the bay leaf from the stew; lift out the other vegetables, blend with a little broth and return all the purée. Add the chard stalks and cook for 10 minutes.
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Add the chard leaves and cooked blood sausage in four portions. Heat gently for 8–10 minutes until the sausage is hot in the centre and the leaves are tender. Add the parsley and divide between four bowls without breaking up the sausage.
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