Fasole cu cârnați (“beans with sausages”, Romanian pronunciation: [faˈsole ku kɨrˈnat͡sʲ]) is a popular Romanian dish, consisting of baked beans and sausages. A variation replaces the sausages with afumătură (smoked meat).https://en.wikipedia.org/wiki/Fasole_cu_cârnați
Fasole is Romanian for beans. There are several traditional preparations of fasole, but for this post I’m sticking with the pork and beans theme I’ve been on for a while.
Wikipedia refers to it as a dish of baked beans. None of the recipes I looked at actually baked it, but the consistency of it makes me think it would probably be really tasty if you stuck it in the oven for an hour or two. Maybe I’ll try that next time.
I’ve once again come against a recipe calling for parsley root. I already dug up my one parsley plant to make Jókai Bean Soup and even if I hadn’t, my herb garden is literally under an 8 foot deep pile of snow I’ve shoveled off the back deck. I found one site online that ships fresh parsley root- a case of 12 bunches for almost $200. Even if I hadn’t quit my job last week I wasn’t interested in A) spending that much, or B) purchasing that quantity when I needed one root. Amazon doesn’t carry fresh parsley root, but I did find dried*. I threw a handfull of it into the pot with the other root vegetables, and by the time everything else was cooked it was nice and soft. When I used the fresh stuff I could definately tell wich bits were parsley root versus other things. I don’t know that I could particulary tell what the dried version added to the stew this time. I guess I’d have to make it without and see if I could tell the difference.
I used a mix of several different kinds of canned white beans this time. My sources didn’t actually give me any indication what variety of beans are traditional. One recipe called for “canned mixed beans”, which isn’t a thing here in the US, as far as I know (at least not as plain beans).
I saw a post on Facebook yesterday saying that “today is statistically the most ‘pffft’ day of the year”. My mood was definitely reflective of that. I wasn’t really excited about going shopping (or doing anything really), and when I got home discovered that i had grabbed “Light” smoked sausage. The dish could definitely have used some more flavor from a fattier, higher quality sausage. Next time I’ll make sure to swing by the meat market instead of buying the Hormel stuff from the grocery store.
I chopped up the sausage and smoked meat and cooked them into the dish, but I think that it would be more traditional to keep the sausage whole and serve it over the top. It’s also traditional to serve pickled vegetables with it. Pickled cucumbers are definately acceptable. Red onion with some vinegar is another traditional option.
Fasole cu Cârnați
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
½ Tablespoons vegetable oil
3 cups smoked sausage, sliced
14 oz. smoked pork (ribs, chops…)
1 large onion, diced
5 cloves of garlic, minced
¼ tsp salt, or to taste
2 carrots, diced
1 parsnip, diced
1 fresh parsley root, diced
1 handfull dried parsley root
3 ½ oz celeriac, diced
1 red pepper, diced
29 oz. tomato sauce
1 Tablespoon paprika
½ teaspoon cayenne
2 teaspoons hot sauce
2 cups water (if you cooked your own beans, use the liquid from the beans)
1-2 bay leaves
45 oz. canned beans, drained and rinsed.
1 lb. dried beans, soaked overnight, cooked and drianed
pinch black pepper, or to taste
3 Tablespoons fresh parsley, chopped
¼ cup fresh dill, chopped
Fresh herbs for garnish (thyme, tarragon, parsley)
Heat oil in a heavy bottomed pot. Brown sausage and ribs for a few minutes, and then add onion, garlic and ¼ teaspoon of salt. Saute for about 5 minutes, until the onion becomes translucent.
Add diced vegetables and saute for another 8-10 minutes until they begin to soften.
Add tomato sauce, spices, water and bay leaves. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or so, until vegetables are tender.
Add beans, black pepper and fresh herbs, and additional water if necessary to just cover beans. Continue to cook until hot. Check seasoning, and add salt or pepper if needed.
Garnish with fresh herbs. Serve with pickles.
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