This is an exquisite smoked ham hock butterbeans stew, with aubergines, sliced sausages, and seasoned with magic paprika and herbs. An exceptionally tasty family meal.
Cook the beans according to the package instructions. If you chose to use canned beans will make it easier and quicker.
Peel, wash, chop the onions and the carrot, wash the aubergine, pepper, celery, and finely chop those too.
In a deeper type pan or a pot placed on medium fire, put the sliced sausages and the onions. No need to add any oil as sausages will release enough oil to cook with. Stir and cook for 3-4 minutes.
Add the ham hock, carrot, aubergine, and pepper. Cook for a further 5-7 minutes stirring consistently. Put the drained and semi-cooked beans or the canned ones and add some water or veg stock(approx. 250 ml), cayenne powder, salt, thyme, turmeric powder, bay leaves, black pepper, and tomato juice and paste. Allow cooking with the lid on for about 20-30 minutes. Uncover and cook for a further 10-20 minutes on low fire.
Serve hot with homemade bread and some pickles or add more stock/water to make it into a nice soup.
Notes
Beans:
you can use the dried ones that might need soaking overnight unless you have a pressure cooker or an instant pot that will make soaking unnecessary.
How to cook dry beans
Rinse well the beans and place in a pot with a teaspoon of salt and cook/boil covered for 30-40 minutes if soaked, longer if not soaked. I always recommend you see and follow pack instructions.
Ideally is to change the first water, meaning that as soon as the beans begin to boil for the first time, drain that water completely, rinse with cold water and place again on fire to cook.
If you can't have or don't like pork, try this dish using beef sausages or chicken. I have cooked this with both and it is amazingly nice with both. Just make sure to add that magic paprika.Use smoked paprika if you make it with non-smoked meats.This recipe is a treat with no meat too.Enjoy!