Bean Stew with Sausages and Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 14 hrs 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beans, thick, dried
- Water for soaking
- 500 ml vegetable stock
- 100 ml red wine
- 5 tablespoon balsamic vinegar
- 1 leek, cut into small rings
- 1 onion (s), chopped
- 2 cloves garlic, chopped
- 5 small potatoes, mostly waxy ones, diced into small pieces
- 2 carrots, finely diced
- 2 tablespoon parsley, chopped
- some savory or thyme
- 1 pinch (s) nutmeg
- salt and pepper
- 3 sausages (wieners), thinly sliced
- 150 g bacon, cut
- 1 chilli pepper (s), cut into small pieces, possibly pitted.
- some tomato paste or chunky tomatoes
- 2 tablespoon oil or clarified butter
- 1 bay leaf, possibly
Print Recipe
Pin Recipe Instructions
- Soak the beans in cold water for 12 hours. Fry the bacon together with the onions, chilli and garlic in a large saucepan in a little oil or clarified butter. Add the carrots and leek and fry for 2-3 minutes.
- Deglaze with red wine and fill up with the vegetable stock. Add the drained beans and cook for a good hour over medium to high heat. Add the potatoes and simmer for another half an hour. Add the sausages.
- When the potatoes and beans are nice and soft, season with pepper, salt, balsamic vinegar, savory and nutmeg. If you want, you can add tomato paste, it simply gives it a nicer color. You can also cook a can of chunky tomatoes, which also tastes very good.
- You just have to look at the consistency - sometimes half a liter of broth is enough, sometimes I need almost a whole liter.
- If you don`t have savory on hand, take thyme. Both taste very similar. A bay leaf completes the matter. Simply cook at the beginning.
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