Bean Soup with Baked Sausages

Ingredients

3 sausages

1/2 cup red beans

2 potatoes

2 onions

Herbs

Olive oil

Salt

Ground red pepper

Rinse the red beans and soak them in cold water for 6 hours (or overnight). Drain, rinse again, cover with cold water, and cook for 30 minutes (add salt toward the end of cooking). Remove the cooked beans from the water with a slotted spoon.

Boil 1 liter of water in a small saucepan and add the cooked beans. Peel the potatoes and cut into medium cubes. Add the potatoes to the saucepan with the beans and cook until half-cooked.

Meanwhile, peel the onion, cut it into half rings, and sauté in olive oil. Add the sautéed onion to the soup and cook until the vegetables are tender.

To make the spicy seasoning, combine 2 tablespoons of olive oil with a pinch of ground red pepper.

Remove the sausages from the casings and, using a sharp knife, make horizontal slits along the length of the sausage. Brush the prepared sausages with the spicy seasoning, place them on a foil-lined baking sheet, and bake in an oven preheated to 200°C (400°F) for 5 minutes.

Ladle the soup into deep bowls, add one sausage to each, sprinkle with chopped herbs if desired, and serve.

Enjoy!