Fletcher`s Three Kinds Of Bean Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beans, reen
- 500 g potato (s), waxy
- 1 leek
- 2 glasses vegetable stock, approx. 400 ml each
- 4 sausages or meatballs
- 4 sausages (boiled sausages)
- 300 g canned kidney beans
- 300 g canned beans, white
- 1 tablespoon savory, fresh or freeze-dried
- Cayenne pepper
- Pepper, black (preferably from the mill
- salt
Print Recipe
Pin Recipe Instructions
- Clean the green beans and cut into pieces about three centimeters long. Peel the potatoes and cut into cubes about two centimeters in size. Clean the leek and cut into fine rings. Cut the meatballs and the boiled sausages into slices.
- Put the vegetable stock with the potatoes and green beans in a saucepan, bring to the boil and cook for about twenty minutes.
- Add the leek rings along with the red and white beans. Simmer for another five to ten minutes. Then season the stew well with salt, pepper and cayenne pepper.
- Fry the sausages / ends in a hot pan until crispy without adding any fat and set aside. Now add the boiled sausages to the stew. Chop the savory and add to the stew.
- Arrange the stew on deep, preheated plates and distribute the roasted meatballs on top. Drizzle the resulting frying fat over the stew and serve.
- If you want, you can also serve a baguette.
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