Summary

Ingredients

• 2 tablespoon olive oil, or normal cooking oil can be used as an alternative
• 2 medium onion (s), cut into half rings
• 1 clove (s) garlic, finely chopped, optional
• 250 g sausae, (Lyoner Wurst), cut into small cubes
• 2 cans kidney beans
• 2 bell peppers, red, pitted, cut into thin, short strips
• 4 medium potatoes, diced as evenly as possible
• 1 cup water
• 1 tablespoon, heaped chicken broth, instant
• 1 small chilli pepper (s), hot, with seeds, finely chopped OR:
• 1 pinch chili powder, approx. - 3 .
• 1 ½ tube tomato paste
• 1 teaspoon, heaped pepper, colored, crushed
• 0.5 teaspoon ½ savory
• 3 tablespoon mashed potato powder, for thickening, alternatively sauce thickener or cornstarch
• 1 large can (s) beans (green beans), drained

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Instructions

1. Set the stove to maximum heat and heat the olive oil in the saucepan. Roast the onions, garlic and Lyoner heavily - do not stir! A light, brown deposit on the bottom of the pot is desirable - but do not let it turn black. When a light brown sediment has formed, add water and stir until the sediment dissolves.
2. Do not reduce the heat and add in the following order:
3. Chicken broth powder, potato pieces, kidney beans, paprika strips, the chopped chilli peppers (with seeds) and the colored pepper as well as the savory. Leave the stove to boil on high heat, then simmer for about 10 minutes over low heat with the lid on.
4. Now add in order:
5. Stir in the tomato paste, then add the collected juice of the kidney beans. Now bring to the boil for another 5 minutes with the lid on, stir occasionally - so that the potatoes still have a light bite. A creamy consistency of the liquid in the pot is desirable.
6. Switch off the stove, but leave the pot on the plate (electric stove), with gas (smallest flame) let it burn for 1-2 minutes. Carefully stir in the drained green beans and let stand for about 7 minutes without heat.
7. Tastes great and warms up well on cold days.
8. Enjoy pure, or delicious with bread (also toast) or with rice.