Gourmet Bean Stew

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

For the stew:

  • 100 g bacon
  • 5 tablespoon olive oil
  • 500 g sausae, Greek (Choriátiko), fresh, e.., with fennel
  • 1 tablespoon paprika powder, noble sweet
  • 3 shallot (s), cleaned and finely chopped
  • 1 clove (s) garlic, finely chopped
  • 1 chilli pepper (s), washed, pitted and finely chopped
  • 2 carrot (s), cleaned and sliced
  • 2 stalks celery, cleaned, cut into fine slices
  • 1 pointed pepper, red, washed, pitted and diced
  • sea-salt
  • 2 tablespoon tomato paste
  • 4 cl ouzo
  • 2 cans quail beans or giant beans, 400 ml per can

For the salsa:

  • 6 vine tomato (s), cleaned and diced
  • 4 tablespoon olive oil
  • sea-salt
  • some oregano, dried

Also:

  • 3 spring onions, cleaned and cut into rings
  • Bread (stone oven bread), sliced
  • Olive oil, for brushing and drizzling on
  • 1 lemon (s), cut into six segments
  • oregano
Gourmet Bean Stew
Gourmet Bean Stew

Instructions

  1. For the stew, fry the bacon in a saucepan until crispy. In the meantime, cut the sausage into bite-sized pieces. Remove the bacon and heat the olive oil in the same saucepan. Fry the sausage together with the paprika powder, remove it and set it aside with the bacon.
  2. Roast the shallots, garlic and chilli in the oil until translucent. Add the carrots, celery and peppers with two pinches of salt and fry well. Add the tomato paste, roast a little and deglaze with the ouzo. Pour the beans into a sieve, wash them well with water and put them in the saucepan. Pour boiling water from the kettle over the beans into the pot, up to a finger`s width. Stir the vegetables well and simmer on a low to medium heat with the lid closed for 20-25 minutes. The stew should be thickened and no longer watery, otherwise let it simmer a little longer.
  3. Put the meat back in the pot, stir well, try, add salt carefully if necessary and switch off the stove.
  4. For the salsa, dice the tomatoes, place in a bowl and season with salt. Let the tomatoes steep for 5 minutes. Add the olive oil and oregano and stir well.
  5. Cut the stone oven bread into slices, brush with oil and bake crispy on a baking tray lined with baking paper for 8-10 minutes at 180 degrees Celsius. Cut the spring onions into thin rings and store in a bowl.
  6. To serve, place the stew in deep plates, garnish 2 - 3 tablespoons of salsa on top and sprinkle with oregano. Scatter the spring onions around the salsa and lightly salt. Drizzle a few more drops of olive oil over it, place a lemon segment on the rim of the plate and serve with the toasted bread.
  7. Tip: Try a cool, Greek Mythos beer with it.
  8. Greek choriátiko bratwurst can be found in well-stocked Greek grocery stores or on the Internet.

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