Braised beans with blood sausage

8 servings
13 hours 40 min

Pour the beans into a deep bowl and pour water, leave for the night. In the morning, fill the beans with clean water (so that the water completely covers the beans) and send them to the fire. When the water boils, after 5 minutes we drain it into a separate pan (the decoction will come in handy for us). Pour the beans again, add the bay leaf and boil until tender. Peel the onions and garlic. Cut the onions into half rings, thoroughly grind the garlic with a knife. Fry them in vegetable oil until soft and golden. Cut the blood sausage into bars (about 2x3 cm), send it to the onion. Fry for 5 minutes. Chilli pepper is cut into small cubes, sent to a frying pan after the bloodthirsty. We also lay out the boiled beans to the rest of the ingredients, pour the whole set with ajica. But the liquid is not enough, so we compensate for the lack of bean decoction, which was drained at the beginning of cooking. Add salt, pepper and after the decoction boils, continue to languish on a very low heat for about 15 minutes. Everything, the dish is ready to serve on the table. Eat on health!