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White Beans and Sausage or Fijon Kon Salchichas


  • 1 pound of medium size butter beans, presoaked for at least 5 hours
  • 2 onions, grated
  • ½ cup of olive oil
  • 1 8oz can of crushed tomatoes or tomato juice
  • 4 Italian sausages or salchichas (beef sausages)
  • Salt and pepper


  1. Rinse and drain soaked butter beans. In a pot, add 3 quarts of water and beans. Bring to boil and cook for 15 minutes. Then drain.
  2. In the same pot, add olive oil and onion. Heat the pot over medium heat and sauté onion until golden brown. Add beans and cover with hot water. Stir in tomato juice. Cook until beans are tender. If there is still too much coater in the pot, cook for a few minutes longer. Add salt and pepper.
  3. Cut each sausage into three pieces and fry until lightly browned. Ten minutes before you remove the butter beans from heat, add sausages and let them cook together.

Romama’s Note: You can cook butter beans without any tomato juice or chopped tomatoes. In this case, the butter beans will have a stronger taste of sausage.

Romama’s 2nd Note: In case you use chopped tomatoes instead of tomato juice, allow a few minutes before cooking the tomatoes, after having sautéed the onion and before adding the beans with the hot water.

Related recipes:

  1. Butter Beans and Tuna Salad
  2. Bean Salad or Salata De Fijon or Piaz
  3. Okra With Chicken Drumsticks
  4. Red Cooked Beef with Orzo Pasta
  5. Potatoes in Tomato Sauce (Giahni Potatoes)

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