Beans with Sausages

Name: Beans with Sausages
Prep time: 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g dried white beans (cannellini, navy, or Greek elephant), soaked overnight in cold water; 4 smoked pork sausages (about 500 g; e.g. cârnați Pleșcoi or smoked Polish sausage); 150 g smoked bacon (kaiser) or smoked pork ribs, cut into 2 cm pieces (optional, for extra depth); 2 large onions (about 350 g), finely diced; 2 medium carrots (about 200 g), finely diced; 1 medium red bell pepper, finely diced; 4 garlic cloves, finely chopped; 3 tbsp tomato paste; 200 g canned crushed tomatoes (or 2 fresh tomatoes, grated); 3 bay leaves; 1 tsp sweet paprika; 0.5 tsp dried thyme (or 1 sprig fresh); 0.5 tsp freshly ground black pepper; 1.5 tsp fine sea salt, plus more to taste; 60 ml sunflower oil (or 30 g lard); 1.5–2 litres water (or unsalted chicken stock for richer flavour); 2 tbsp finely chopped fresh dill or parsley, to finish; 1 tbsp white wine vinegar (optional, to balance at the end)

Fasole cu cârnați is the winter dish of the Romanian household — white beans slow-cooked together with smoked pork sausages, onion, carrots, tomato paste, and bay leaves until the liquid thickens and turns deeply fragrant. The sausages add fat and smoke, transforming a humble legume into a hearty, satisfying meal. It is served with pickles and homemade bread or polenta. The recipe varies by region: in Moldavia more tomato paste is added; in Transylvania the sausages are smokier and fattier; in Oltenia fresh thyme may be used. A clay pot slow-cooked in the oven yields a different flavour than a stovetop pot — both versions are valid within Romanian tradition.

Total time1h 30m

Active time30m

Servings4

DifficultyMedium

Cost$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

❄️

Can be frozen

Great for meal prep

🕐

Slow simmered

Low and slow cooking

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

500 g dried white beans (cannellini, navy, or Greek elephant), soaked overnight in cold water
4 smoked pork sausages (about 500 g; e.g. cârnați Pleșcoi or smoked Polish sausage)
150 g smoked bacon (kaiser) or smoked pork ribs, cut into 2 cm pieces (optional, for extra depth)
2 large onions (about 350 g), finely diced
2 medium carrots (about 200 g), finely diced
1 medium red bell pepper, finely diced
4 garlic cloves, finely chopped
3 tbsp tomato paste
200 g canned crushed tomatoes (or 2 fresh tomatoes, grated)
3 bay leaves
1 tsp sweet paprika
0.5 tsp dried thyme (or 1 sprig fresh)
0.5 tsp freshly ground black pepper
1.5 tsp fine sea salt, plus more to taste
60 ml sunflower oil (or 30 g lard)
1.5–2 litres water (or unsalted chicken stock for richer flavour)
2 tbsp finely chopped fresh dill or parsley, to finish
1 tbsp white wine vinegar (optional, to balance at the end)

How to make it

1The night before, place the dried beans in a large bowl, cover with at least 2 litres of cold water, and leave to soak for 8–12 hours; they will roughly double in size and lose much of the gas-producing sugars.
2The next day, drain and rinse the beans; put them in a heavy pot with fresh water to cover by 5 cm, bring to a boil, and cook uncovered for 10 minutes; drain again — this first quick boil mellows the beans and shortens the final cooking time.
3Return the beans to the pot with 1.5 litres of fresh water (or stock), the smoked bacon (if using), and 2 of the bay leaves; bring to a gentle simmer and cook partially covered for 50–60 minutes — the beans should be just tender but not falling apart; do not salt yet (salt at this stage toughens the skins).
4While the beans simmer, heat the oil in a wide deep pan over medium heat; add the diced onions and a generous pinch of salt and cook for 8–10 minutes, stirring often, until soft and golden brown at the edges; add the carrots and red bell pepper and cook for another 5–6 minutes, until softened.
5Push the vegetables to one side, add the garlic to the empty space and cook for 30 seconds, then stir in the paprika and thyme — toast for 20–30 seconds until fragrant; add the tomato paste and crushed tomatoes and cook, stirring, for 3–4 minutes, until the tomato is deeper red and the oil splits out around the edges.
6Slice 2 of the smoked sausages into 2 cm rounds; keep the other 2 whole for the top; add the sliced sausage to the tomato base and cook for 2–3 minutes to render some fat.
7Tip the bean pot and its liquid into the tomato base, add the remaining bay leaf, the 1.5 tsp salt, and the black pepper; bury the whole sausages in the stew; simmer uncovered for 35–45 minutes, stirring occasionally, until the beans are soft and the liquid has thickened to a thin gravy that coats the back of a spoon; add a splash of water if it tightens too much.
8Taste, adjust with salt, and add the white wine vinegar if using (a touch of acid brightens the smoke); lift out the whole sausages and slice on the diagonal; ladle the beans into deep bowls, top each with a fan of sausage slices, scatter with chopped dill, and serve with pickles and crusty bread or polenta.