R.We hold it from one piece, turnip, and black beans are an essential night component in our house, not at least because I can put it on the table with a group of layer and accompanying, and everyone is excited. (If you have children deceiving green, do not hesitate to leave the turnip-not to tell anyone). I would like to serve this with a pile of charred tortilla, a bowl of tense cream and slices of avocado that wears lemon. And if you prefer a more severe width, add some steamed white rice. Anything goes.
Sausage, turnip, and lemon black soup
Preparatory 10 minutes
Cook 40 minutes
Serving 4
olive oil
8 sausages
2 garlic clovesExactly exfoliated and accurately
1 red onionExactly exfoliated and accurately
1 teaspoon of cumin seeds
200g turnip or Cavullo NeroAbstract and chopped leaves
1 teaspoon sweet light chimney
400g tin Black beans
400g tin Chopped tomatoes
2 teaspoons of dark brown sugar
2 Lim
Salt and black pepper
12G fresh Coriander (That is, a standard 25 grams), strictly cut off
8 tortilla
TensionFor service
Put a large skillet or a large skillet over medium heat and spray in two tablespoons of olive oil. Fry the sausage for approximately eight minutes, until it becomes good brown, then transfer it to a plate.
Add garlic, red onions, cumin seeds and 1 tablespoon of olive oil to the hot pan, and fry for a minute or two. Blessing to the turnip, then add 200 ml water, cover and leave it for five minutes. Meanwhile, heat the oven to 220 ° C (200 ° C)/425 F/GAS 7.
Stir the sweet pepper in the turnip mixture, then, after a minute, add black beans, chopped tomatoes and sugar. Press in a lemon juice, then boil the mixture and season generously.
Place the sausage on top of the vegetables and move the pan to the oven for 18-20 minutes, until everything is reduced. Spread the coriander on the top, then serve with the remaining lime cut into two slopes, as well as tortlla and tense cream on the side.
