Habichuelas Rojas con Longaniza (Red Beans with Sausage)
Serve: 4 people

Before starting to cook: Slice the pork sausages into 2 inch-long pieces.

2 cups of red kidney beans boiled very soft
4 cups of water
1/2 cup of chopped celery
1 small red onion cut into four quarters
1 cube of chicken stock
1 teaspoon of chopped parsley
1 teaspoon of chopped coriander/cilantro
1/2 teaspoon of thyme leaves
1 tablespoon of tomato sauce
1 tablespoon of oil
1/2 lb of longaniza (spicy pork sausages)
1/2 teaspoon of mashed garlic
1 pinch of oregano
Salt

In a pot heat the oil, add oregano, onion, garlic, celery and herbs. Stir. Add the pork sausages and two tablespoons of water. When the water has almost evaporated add the chicken stock and two more tablespoons of water and stir.

Add beans and three cups of water mashing over heat. Let boil at medium heat until it reaches a creamy consistency. Adjust salt to taste. Serve over white rice or as a soup in a bowl, with tostones.