Spicy giant beans soup served with country-style sausages

Instead of the commonly used for this traditional Greek soup, haricot beans, try the giant beans to give extra flavour to the recipe. Serve along with some sauté country-style sausages and you'll have a super filling and delicious Winter-time dish

From "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people)

For the soup:

500 gr. of giant beans

2 carrots, medium sliced

2 celery stalks, finely chopped

1 medium yellow onion, thinly sliced

150 gr. of concassé tomatoes (or 2 tbsp of tomato paste)

2 Lt of vegetable stock

4 tbsp of olive oil

2 tbsp of salt

For the sausages:

2 country-style sausages, medium sliced

2 medium yellow onions, coarsely grated

1 small chilli pepper, finely chopped (no seeds)

2 tbsp of olive oil

50 ml of white dry wine

50 gr. of finely chopped flat-leaf parsley

Method:

The night before, place the beans in a large bowl filled with water and soak all night. Next day drain in a colander, rinse with some water and leave aside.

In a frying pan sauté the onion and the carrots in the olive oil for a couple of minutes on medium heat. Transfer along with the soaked beans into a spacious pot.

Add the rest of the ingredients and cook on medium heat for about 40-50 minutes. They need to be tender but not overcooked.

Warm the rest of the olive oil in a frying pan on medium heat and sauté the onion for 1 minute, Add in the pan the sausages and the chilli pepper and sauté for about 2 minutes stirring with a wooden spatula or until the sausages are lightly browned.

Pour over with the wine and cook for about 5 minutes, until the alcohol is evaporated. Sprinkle with the parsley in the end and take off the heat.

Serve while both are still hot, placing the sausages on the top of the beans.

Accompany the dish with some fresh crusty bread.