11.15.2009

Russian Sausages, with Beans and Chard

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I like sausage, especially the little Russian ones. They are simple, so it's best to dress them up. But with a little bit of seasoning, they quickly become tasty. They go well with cabage, and almost any starch. But the other day, I paired them with butter beans with chard. Butter beans are giant and delicious. With red onion and garlic, this side takes no time at all, and is good with chicken and other meats.

Russian Sausages, with Beans and Chard
Serves 4
1 1/2 lbs of small Russian links
1 bundle of Swiss Chard, at least 4 large leaves, chopped
1 can of butter beans, rinsed and drained
1/2 red onion, chopped to your preference
3 garlic cloves, sliced thin
2 tbsp of balsamic vinegar
olive oil
paprika
cumin
salt and pepper

1) Heat some olive oil and add links, season with paprika, cumin, and pepper to taste. Let them cook for about 15-20 minutes, rotating regularly.
2) Heat olive oil in another pan and add onion and garlic. Saute for a couple of minutes, and add beans. Saute for a few more minutes and add chopped chard, balsamic vinegar and season with salt and pepper. Cover, and cook for about 10 minutes, or until chard has wilted.

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