Bean and Sausage One-Pot Stew

Dont worry about spending half the day in the kitchen preparing this dish. Everything can be very quick and easy if you use canned beans instead of dried ones.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 1 piece Green, raw

  • 2 piece Carrot, fresh

  • 400 g Potatoes, white

  • 3 pods Garlic, fresh

  • 1.5 spoons Tomato, concentrate

  • 1 twig Rosemary, fresh

  • 1.2 l Soup base, chicken, cube

  • 0.75 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 4 pieces Carniolan sausage

  • 400 g Beans, grains, cooked

Steps

  1. First, thoroughly clean, peel, and wash the vegetables. Cut the carrots and celery into small pieces, and the potatoes into slightly larger chunks. Peel the onion and garlic, and finely chop them separately. Strip the rosemary leaves. Rinse the canned beans under running water and drain well. Slice the sausages into rings.

  2. Heat oil in a pot. Add the onion, carrots, and celery, cover the pot, and sauté the vegetables for 10 minutes, stirring occasionally, until they soften. Then add the potatoes, garlic, rosemary, and tomato paste, and fry for another 1 to 2 minutes, stirring constantly.

  3. Pour water over the vegetables and season with salt and pepper to taste. Reduce the heat, cover the pot, and simmer the vegetables gently for 10 minutes. After 10 minutes, add the beans and sliced sausages. Cook for another 10 to 12 minutes, adding more liquid (water or broth) if needed.

  4. Season the prepared stew with more salt or pepper if necessary. Serve in deep bowls or cups and accompany with bread.

Nutrition Information (Per 100g)

  • Calories: 152.6 kcal
  • Fat: 7.48 g
    • Saturated Fat: 2.15 g
  • Carbohydrates: 12.69 g
    • Sugars: 1.8 g
  • Protein: 6.52 g
  • Fiber: 2.21 g

Advice

Instead of rosemary, you can use savory, which pairs excellently with legumes.