Ingredients
• 4 “Trilogy” sausages
• 300 g medium beans
• 30 mL extra virgin olive oil
• 1 garlic clove
• 1 small onion
• 1 Florina pepper
• 100 g celery
• 2 grated tomatoes
• 2 medium carrots
• Salt, pepper, bay leaf, sweet paprika (boukovo)
Preparation
1. Soak the beans in water the day before.
2. Boil the beans for 20-25 minutes, then drain them.
3. Finely chop 1 sausage, the onion, garlic, pepper, celery, and carrots.
4. Heat the olive oil in a pot, add the sausage and vegetables, and sauté lightly.
5. Add the grated tomato, beans, spices, and water (1,000-1,500 mL). Let the soup simmer for 1 hour 40 minutes to 2 hours until it thickens.
6. Grill or fry the remaining sausages.
7. Serve with Kalamata and Halkidiki olives, fresh bread, oregano, and a sprinkle of paprika.
CHEF DIMITRIS DERMISIS
