Preparation
- 1
Finely chop the onion, dice the carrots, chop the red bell peppers and celery stalks, and mince the garlic cloves.
- 2
Fry the sausages in a separate pan until browned, then slice them into rounds and set aside.
Bean Stew with Sausages
10.0/101 rating·1 hrs 10 min·55 Views
This hearty Bean Stew with Sausages is a true comfort classic, perfect for a cozy evening or a family gathering.
Allergens
Lactose-Free
2,614kcal
6 Portions · 3,273 g
Protein
134 g
Carbohydrates
183 g
Fat
124 g
Fiber
95 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Onion1
- Garlic2 cloves
- Olive Oil2 tablespoons
- Carrots3
- Red Bell Peppers2
- Celery Stalks3
- Beef or vegetable stock200 milliliters
- Tomato Paste3 tablespoons
- Water1 liter
- Canned white beans500 grams
- Canned red kidney beans250 grams
- Canned runner beans250 grams
- Sausages4
- Salt1 teaspoon
- Black Pepper½ teaspoon
- Dried Oregano1 teaspoon
- Dried spearmint½ teaspoon
- Savory½ teaspoon
- Turmeric½ teaspoon
- Sweet Paprika Powder1 teaspoon
- Cayenne Pepper¼ teaspoon
- Fresh Parsley¼ bunch
Building the Base
- 3
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- 4
Add the chopped onion and cook until it's soft and translucent, about 3 minutes.
3 min - 5
Stir in the minced garlic and sauté for another 30 seconds until fragrant.
30 s
Adding Vegetables and Stock
- 6
Add the diced carrots, chopped red bell peppers, and chopped celery to the pot.
- 7
Pour in the 200 ml of beef or vegetable stock.
- 8
Cook the vegetables until they begin to soften, stirring occasionally, about 8-10 minutes.
10 min
Deepening the Flavor
- 9
Stir in the 3 tablespoons of tomato paste.
- 10
Cook the tomato paste for 1-2 minutes, stirring constantly, to deepen its flavor.
2 min
Simmering the Stew
- 11
Add approximately 1 liter of water to the pot, adjusting the amount to achieve your preferred stew-like consistency.
- 12
Drain and rinse the canned white beans, red kidney beans, and runner beans. Add them to the pot.
- 13
Bring the stew to a gentle simmer and cook until all the flavors are well combined and the vegetables are fully tender, about 20-30 minutes.
30 min - 14
If using dried beans instead of canned, remember to soak them overnight and then boil them twice (changing the water each time) before adding them to the stew to ensure they cook through properly.
Finishing Touches
- 15
Once the beans are cooked through and tender, add the sliced fried sausages to the stew.
- 16
Season the stew generously with salt, black pepper, oregano, dried spearmint, savory, turmeric, sweet paprika powder, and cayenne pepper. Stir well to combine.
- 17
Reduce the heat to low and let the stew simmer for another 10-15 minutes, allowing the flavors to meld.
15 min
Serving
- 18
Ladle the warm bean stew with sausages into bowls.
- 19
Garnish each serving with freshly chopped parsley before enjoying.
1 Recipe Review
10.0/10Marcel Aichberger
Great to eat all week. The sausage was a "Waldviertler" as good sausages are quite hard to come by in Austria. I recommend with some toasted bread.
10/10
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