Mangalica Spicy Salami Cassoulet with adzuki beans

Mangalica Spicy Salami Cassoulet with adzuki beans.

Mangalica Spicy Salami Cassoulet with adzuki beans.

Ingredients:
100 g Hungarian Mangalica Spicy Salami, sliced – buy good quality salami; I bought Unearthed; they have delicious products.
100 g adzuki beans, soaked for 6h or overnight
1 red pepper, cut into slices
1 large onion, cut into wedges
2 cloves garlic, chopped
1 chilli, chopped
10-12 button mushrooms, cut in half
2-3 large, ripe, fresh tomatoes or tinned tomatoes, chopped
1 tbsp tomato puree
1/2 stock cube
1 tsp dried mixed herbs
3-4 tbsp oil
black pepper
500-700 ml water

Soak beans for 6 hours or overnight and then rinse under cold running water. Drain well.
Heat the oil in a large frying pan, add onion, mushrooms and peppers and cook over moderate heat for few minutes till softened. Add garlic and chilli, cook for 2 more minutes. Transfer all into casserole dish. Add water, tomatoes, all spices and adzuki beans. Stir well and bring to the boil. Add a salami and reduce the heat, cover and cook gently for 40 minutes or cover with a lid and bake on the oven’s centre shelf for up to 1 hour. ( 140°C)  If necessary add more water so that it is not too thick and if tomatoes are very sour add a bit of sugar. Put into warm bowls and sprinkle with fresh parsley. Serve with crusty bread or baguette.

Bon appetit.

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Adzuki bean soup

Adzuki beans are not so popular but trust me they are delicious and can make a yummy and nutritious meal just perfect for a winter days. This soup makes an ideal, filling lunch and you will love its wonderful vibrant colour. Give it a go. Get creative!

Adzuki bean soup

Ingredients:
120g adzuki beans
3 tbs oil or olive oil
chopped: 1 onion, 1 carrot, 1 parsnip
1 clove of garlic, chopped
400-500g tin chopped tomatoes
1 tsp of fresh chopped thyme
1 small bay leaf
1 tsp smoked paprika
700ml stock or water
salt and pepper.

Soak bean for 3-4 hours and then rinse under cold running water. Drain well.
Heat the oil in a large saucepan, add onion, carrot and parsnip and cook over moderate heat for few minutes till softened. Add garlic and cook for 2 more minutes. Then add all remaining ingredients, stir well and bring to the boil. Add a bit of sugar (1-2 dessert spoons) if tin tomatoes are very sour. Reduce the heat, cover and cook gently for 1 hour. If necessary add more water so that it is not too thick.
Pour into warm soup bowls sprinkled with fresh parsley. Serve with crusty bread or baguette.