Kerkini buffalo meat
About the recipe
The classic Greek bean soup, a favorite and very nutritious dish that we will find in all corners of Greece with various variations. We will recommend the classic recipe and add oregano buffalo sausages from Boras. The final result will delight you, as the sausages will add a special touch by bringing out all the aromas and flavors of the buffalo meat and herbs. You can replace the oregano with spicy buffalo sausages for a spicier taste.
Materials:
500 g small white dried beans, boiled
1 bay leaf
1 large dried onion, cut into small squares
120 g tomato paste
1 dried hot pepper, grated
1 leek (the white and tender green part), cut into medium slices
2-3 carrots, in round slices
3 celery stalks (stalks only), thinly sliced
50 gr. olive oil
3-4 tbsp. very finely chopped parsley
salt, freshly ground pepper
2 oregano Buffalo sausages from Boras
Execution:
Preparation: Soak the beans in cold water overnight.
Rinse the soaked beans well with plenty of cold water and place them in a large pot. Cover with plenty of water and bring to a boil over high heat. Drain, discard the water, and return them to the empty pot.
Add about 1 -1.2 liters of cold water (make sure it covers them) and let them come to a boil, over high heat. Once the water starts to boil, lower the heat and start skimming with a slotted spoon, as long as foam rises to the surface. When no more foam comes out and the water is clear and clean, add the bay leaf, onion, tomato paste, bell pepper and leek.
Half cover the pot and simmer over low heat for 1/2-2 hours (depending on how cooked the beans are), until they are tender and the bean soup is thick. If the liquid reduces during cooking, add a little more, while still hot.
About 30 minutes before the end of cooking, add the carrots to the pot. Remove from heat, add the olive oil, parsley, salt and pepper and stir.
Heat a non-stick frying pan over medium heat, without any oil. Cut the sausages into thick slices and cook for 3-5 minutes, turning frequently, until golden brown and crispy, but not losing their juices.
Add them to the pot and stir lightly. Cook for another 15 minutes over low heat.
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