Bean Pot with Cabanossi
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g tartare
- 1 large can (s) beans, white, with soup greens
- 1 small Can (s) kidney beans
- 150 g Cabanossi, sliced
- 1 can tomatoes, chunky (400 ml)
- 500 ml vegetable stock
- 3 clove (s) garlic, finely chopped
- 2 onion (s), cut into cubes
- 1 teaspoon, heaped thyme, dried
- 1 teaspoon, heaped oregano, dried
- 1 tablespoon savory, dried - depending on your taste, significantly more!
- Paprika powder, hot as rose
- Cayenne pepper
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the tartare in a large non-stick pan, season with salt, pepper, cayenne pepper and paprika powder and fry, add onions, garlic, thyme and oregano one after the other and fry with them. Do not add garlic and spices too early or they will turn black.
- Deglaze with vegetable stock and chunky tomatoes, add the savory and simmer for about 10 minutes. Add the drained beans, bring to the boil and simmer on a low heat for another 10 minutes, add the Cabanossi slices about 5 minutes before the end of cooking. Season to taste with salt, pepper, paprika and cayenne pepper.
- We like it with a lot of savory, but it`s a matter of taste.
- A hearty and quick dish for cold days.
- Notes: I come to 7 points.
- Perhaps you will also find lighter Cabanossi varieties, I have taken the score of an Average Cabanossi according to WW
- If you have points left, you might as well serve the whole thing with a dollop of sour cream. Fresh baguette goes well with this, but has to be charged additionally.
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