Bean Stew with Sausages and Potatoes

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. You just have to look at the consistency - sometimes half a liter of broth is enough, sometimes I need almost a whole liter.
5. 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.