Bean Stew

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 onions)
  • 2 cloves garlic)
  • 1 can tomato (s), peeled (480g drained weight)
  • 50 g bacon, streaky
  • 1 tablespoon oil
  • 500 g pork neck
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • some savory, dried
  • some marjoram, dried
  • 6 tablespoon wine, red
  • 100 g Cabanossi, (arlic sausae)
  • 1 bunch spring onion (s) (approx. 20g)
  • 2 cans white beans (together approx. 750g drained weight)
  • 1 bunch thyme
Bean Stew
Bean Stew

Instructions

  1. Peel and dice onions and garlic cloves. Drain the tomatoes while collecting the juice. Roughly chop the tomatoes. Measure out 100ml tomato juice.
  2. Cut the bacon into strips. Let out in the oil until crispy. Remove and set aside.
  3. Cut the meat into small cubes. Fry vigorously in the drained fat. Season and take out.
  4. Steam the onion and garlic cubes in the fat until translucent. Add marjoram and savory, steam for 5 minutes. Stir in tomatoes, tomato juice and wine. Stew for 30 minutes.
  5. Cut the cabanossi into slices. Clean and wash the spring onions and cut into rings. Add the drained beans, sausage, spring onions and meat to the stew and stew for 10 minutes. Stir in the chopped thyme. Season to taste and serve with bacon if necessary.

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