Red beans with blood sausages – IDDSI level 4 recipe

Texturising food is essential to ensure that people with dysphagia can enjoy a safe, varied, and nutritious diet.

Thanks to specific techniques and the use of the cutter-emulsifier, it’s possible to adapt traditional dishes without compromising on flavour or culinary value. In this Red beans with blood sausages recipe, we transform a classic stew into a dish with IDDSI level 4 texture, ideal for those who require a modified diet due to swallowing difficulties.

1. Finely chop all the vegetables separately in the cutter-emulsifier using prolonged pulses until very small.

2. Sauté in a casserole with the oil, starting with the onion and green pepper.

3. When the onion starts to brown, add the potatoes and cook for 10 minutes.

4. Add the chopped tomato and mix well with the rest of the vegetables until softened.

5. Add the jalapeños and blood sausages cut into 1 cm slices, and cook for a further 10 minutes.

6. Add the red beans with their broth and the paprika. Stir well over medium heat to blend all the flavours.

7. Before blending, remove the blood sausages and the jalapeño. Process them separately in the cutter-emulsifier using programme P1 for 3 minutes, adding a little stock if necessary. The result should be smooth, homogeneous purées with the fat from the blood sausages fully incorporated.

8. Transfer the purées into piping bags.

9. Blend the bean stew in the cutter-emulsifier for a few seconds at speed 3.

10. Then run programme P1 Thick Texture for 4 minutes to achieve IDDSI level 4 consistency. Check the texture with a fork.

To plate, serve the red bean cream and decorate with the blood sausage and jalapeño purées, separating flavours and ensuring an appealing presentation.