A delicious, hearty, and aromatic salad made with cooked beans, sautéed onion, pickled cucumbers, and pan-fried sausage. What makes this salad even better is that it works just as well served as a standalone main dish as it does a side salad.
Ingredients:
- 150 g dry beans (1 cup)
- 150 g onion
- 100 g pickled cucumbers
- 100 g dry-cured sausage
- 1-2 cloves garlic
- vegetable oil
- salt
Soak the beans in cold water and let them sit for 4–5 hours or overnight.
Drain the water, then cover with fresh water. Cook until tender, about 1–2 hours depending on the beans. Season with salt near the end of cooking.
Peel the onion and finely chop it.
Cut the sausage into small strips.
Cut the cucumbers into pieces.
Sauté the onion in vegetable oil for 5–7 minutes, until soft and translucent.
Cook the sausage in a skillet for 20–40 seconds to bring out its aroma.
Combine the beans, onion, cucumbers, and sausage in a salad bowl. You can add a couple of spoonfuls of the bean cooking liquid for extra juiciness.
Drizzle with oil, add the garlic pressed through a garlic press, and toss to combine.
This bean and sausage salad turns out wonderfully flavorful and aromatic.
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