Texas Bean Pot
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium onion (s)
- 1 clove garlic
- 1 small Glass beans, white (425 ml)
- 1 small Can (s) kidney beans (425 ml)
- 2 medium pepper (s), colorful
- 300 g turkey schnitzel
- 150 g Cabanossi
- 0.5 ½ bunch parsley
- 2 tablespoons oil
- salt
- 1 teaspoon, leveled cayenne pepper
- 1 large can tomato (s)
- 1 tablespoon vegetable stock, instant
- 1 bay leaf
- 2 teaspoons Worcester sauce
- Pepper, whiter
- 350 ml water
Print Recipe
Pin Recipe Instructions
- Peel and finely dice onions and garlic. Drain, rinse and drain white beans and kidney beans. Clean, wash and cut the peppers into pieces. Wash the meat and pat dry. Cut meat into cubes, sausage into slices. Wash the parsley, pluck the leaves and chop finely, except for a few for garnish.
- Heat the oil in a saucepan, fry the meat in it for 4 - 5 minutes. Season with salt and pepper and then remove. Sauté the onions, garlic and pepper pieces in the frying fat. Sprinkle with cayenne pepper and sweat. Add tomatoes and their juice and chop. Pour 350 ml of water and stir in the broth, add the bay leaf and kidney beans. Boil everything up. Season with salt and cook covered for about 20 minutes over medium heat. After 10 minutes of cooking, add the turkey cubes and sausage to the stew and cook in the open pot. Season the Texas bean pot with Worcester sauce and chopped parsley and serve. Serve sprinkled with parsley leaves.
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