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Main dishes

Stewed beans with smoked sausage and vegetables

Name: Stewed beans with smoked sausage and vegetables
Yield: 2–3
Cuisine: Slovak
Ingredients: 300 g Dried beans; 1 Onion; 2 Carrots; 240 g Tomatoes; 4 Smoked sausages (klobása); 20 ml Sunflower oil; to taste Salt and pepper; to taste Paprika (ground red pepper); to taste Bay leaf

Beans simmered with smoked sausage, carrots, onion, and tomatoes, seasoned with paprika and bay leaf. A hearty skillet meal for 2–3.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 1 hr 25 min
Servings: 2–3
Difficulty: Easy

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Stewed beans with smoked sausage are a hearty skillet meal made by simmering beans with carrots, onion, and peeled tomatoes. Soak the beans for 6–8 hours beforehand, then cook for about an hour until tender. Meanwhile, sauté the onion in oil, then add the carrots, pieces of smoked sausage, and crushed tomatoes. Combine the tender beans with the vegetables, paprika, and bay leaf, then simmer everything for 15 minutes. Serve with bread. This recipe serves two to three people.

Ingredients

Dried beans 300 g
Onion 1
Carrots 2
Tomatoes 240 g
Smoked sausages (klobása) 4
Sunflower oil 20 ml
Salt and pepper to taste
Paprika (ground red pepper) to taste
Bay leaf to taste

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Instructions

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Soak the beans in water for 6–8 hours, then drain. Place them in a skillet and add about 1 l of water, enough to cover them completely. Cook for about an hour, until tender.
Meanwhile, cut the onion and carrots into small pieces and the sausages into larger pieces. Peel and crush the tomatoes.
Heat the oil in a second skillet and sauté the onion until translucent. Add the carrots and sausages and cook for about 3 minutes.
Add the crushed tomatoes, season with salt and pepper, and heat through, stirring thoroughly. Wait until the beans are tender and most of their cooking water has evaporated.
Combine the tender beans and their remaining cooking water with the vegetables and sausage. Add the paprika and bay leaf and stir. Cover the skillet with a lid and simmer for about 15 minutes. Remove the bay leaf before serving.

Tip: Test several beans for doneness: a cooked bean should mash easily with a fork. Add the beans to the tomatoes only once they are tender, as they soften much more slowly in an acidic mixture.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 206 kcal
Protein: 10 g
Carbohydrates: 18 g
of which sugars: 2.0 g
Fat: 11 g
of which saturates: 3.2 g
Fiber: 4.5 g
Salt: 0.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Dusená fazuľa s klobásou, mrkvou a paradajkami