You can always get me to the table with a tasty stew. A lot of veggies, beans’n’stuff, and maybe some meat too… I love it! This simple Sausage Bean Stew is no different. It tastes so great and is on the table in no time (if you don’t count in the preparation of the beans). What more could you want? A second bowl with stew after the first one has been eaten perhaps ;)
One-pot dishes are great. All I tried so far were easy to prepare and almost all of them were delicious. I say »almost all of them« because even I don’t like all of them. Stews with seafood, for example, are not my cup of tea. I like fish and (almost) everything that comes from the sea, but when everything is thrown in a stew…? Nope. Everything I’ve tried so far hasn’t been my cup of tea. I would love to say something else, but it’s really true ;P
Anyway. Here only veggies, beans, and sausages ended up in the pot. The perfect combination for me. I like to use sausages (German bratwürste) a lot for my stews. The ones you would normally throw on a grill. Those sausages are usually a bit cheaper than regular minced meat from the butcher and are often on sale in supermarkets as soon as the barbecue season starts. It’s always great to save a penny when possible, right? ;P
Whether you use sausages or regular minced meat is up to you. If you don’t have any sausages or minced meat to hand, you can simply use some diced bacon instead. I think about 3.5 oz/100g should be enough. However, to feed the same number of people, you should add some extra beans or veggies into the pot as well. A few potatoes would also work here. If you want to eat less meat or don’t want to eat meat at all, you can of course prepare the stew meat-free. It’s quite simple here. Add more veggies and season a little more, if necessary. Super simple ;)
Speaking of ingredients… I like to use dried beans for my recipes because they are often cheaper and can be stored easily. You have to let them soak in water in advance and cook them before you can use them in the stew. This is extra work and takes a little longer. I don’t mind doing that. Not ideal if you want to prepare a stew quickly. To make everything easier you can, of course, use canned beans. No problem at all. Make sure the weight of the drained beans is about double of the amount of dried beans in the recipe.
As already mentioned – I really like stews. For this reason, I got already a few recipes here on the blog. These two are among my favorites: a classic German Stew with Beans, Potatoes & Cured Pork and this delicious Farmer’s Stew with Minced Meat and Potatoes. You should definitely try both of them!
INGREDIENTS / ZUTATEN
(5-6 servings)
5.3 oz. (150g) dried white beans
3.5 oz. (100g) dried white jumbo beans
some oil for frying
14 oz. (400g) pork sausages
1 large onion, diced
2-3 garlic cloves, finely diced
3 medium carrots, in small pieces
1 small piece of knob celery, finely diced
1 small piece of parsley root, finely diced
1/2 leek, in rings
2 tbsp. tomato paste
1/2 cup (120ml) dry white wine
3 cups (750ml) vegetable broth
1 can (400g) of chopped tomatoes
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. cayenne pepper
salt, pepper
2-3 stalks of kale, chopped (optional)
(5-6 Portionen)
150g getrocknete weiße Bohnen
100g getrocknete weiße Riesenbohnen
etwas Öl zum Anbraten
400g Bratwürste
1 große Zwiebel, fein gewürfelt
2-3 Knoblauchzehen, fein gehackt
3 mittlere Karotten, in kleinen Stücken
1 kleines Stück Knollensellerie, fein gewürfelt
1 kleines Stück Petersilienwurzel, fein gewürfelt
1/2 Stange Lauch, in Ringen
2 EL Tomatenmark
120ml trockener Weißwein
750ml Gemüsebrühe
1 Dose (400g) gestückelte Tomaten
1 TL getrockneter Oregano
1/2 TL getrockneter Thymian
1/2 TL Cayenne-Pfeffer
Salz, Pfeffer
2-3 Stängel Grünkohl, klein geschnitten (optional)
DIRECTIONS / ZUBEREITUNG
1. Let the beans soak overnight in a good amount of water. The next day, rinse and boil in a large pot with enough water for about 1 hour. Remove from the heat and drain.
2. Remove the sausage meat from the casings and crumble it. Peel and dice the onion and garlic finely. Next, peel the carrots and cut them into small pieces. Peel and finely dice the knob celery and parsley root as well. Cut the leek into rings, wash thoroughly and drain. Set everything aside.
3. Heat up some oil in a large (cast-iron) pot, add the sausage meat and cook/fry for several minutes until nicely browned and crumbly. Remove from the pot and set aside in a bowl. Add some more oil if needed, then sauté the onions until soft and glossy – about 2-3 minutes. Add the garlic and chopped veggies and also sauté for a few minutes. Next, add the tomato paste, stir it in and let it let brown briefly. Deglaze with the white wine and let everything cook, constantly stirring, until the wine has more or less boiled away. Add veggie broth, chopped tomatoes, the cooked sausage meat you set aside, oregano, thyme, and cayenne pepper, and mix well. Season everything with salt and pepper. Reduce heat, cover and let simmer until the veggies and beans are tender – takes about 30-35 minutes. If using kale (optional), add it to the pot about 5 minutes before the end of the cooking time. Season the stew with more salt and pepper, if necessary, and then serve with some chopped parsley and bread, for example.
1. Die Bohnen über Nacht in genügend Wasser geben und quellen lassen. Am nächsten Tag einmal durchspülen und dann in einem Topf mit Wasser etwa 1 Stunde kochen lassen. Anschließend abgießen und abtropfen lassen.
2. Die Bratwürste vom Darm befreien und das Brät etwas zerdrücken. Zwiebel und Knoblauch schälen und würfeln bzw. fein hacken. Karotten schälen und in kleine Stücke schneiden. Knollensellerie und Petersilienwurzel ebenfalls schälen und fein würfeln. Den Lauch in Ringe schneiden, gründlich waschen und abtropfen lassen. Alles bereitstellen.
3. Etwas Öl in einem großen (gusseisernen) Topf erhitzen und dann das Wurstbrät darin einige Minuten krümelig anbraten. Wenn das Fleisch Farbe bekommen hat, aus dem Topf entfernen und in einer Schüssel zur Seite stellen. Ggf. etwas Öl nachlegen und dann die Zwiebeln darin glasig andünsten – etwa 2-3 Minuten. Den Knoblauch und das kleingeschnittene Gemüse dazugeben und für einige Minuten mitbraten. Das Tomatenmark dazugeben, unterrühren und kurz anrösten lassen. Mit dem Weißwein ablöschen und alles unter ständigem Rühren so lange kochen lassen, bis der Wein mehr oder weniger verkocht ist. Gemüsebrühe, gestückelte Tomaten, das angebratene Wurstbrät, Oregano, Thymian und Cayenne-Pfeffer dazugeben und alles gut verrühren. Mit Salz und Pfeffer würzen. Die Hitzezufuhr reduzieren und den Eintopf abgedeckt etwa 30-35 Minuten köcheln lassen, bis das Gemüse und die Bohnen weich sind. Wer Grünkohl verwendet (optional), kann diesen etwa 5 Minuten vor Ende der Kochzeit mit in den Topf geben. Den Eintopf, falls notwendig noch einmal mit Salz und Pfeffer nachwürzen und dann z.B. etwas gehackter Petersilie und Brot servieren.
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Here is a version of the recipe you can print easily.
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Easy Sausage Bean Stew
- Prep Time: 00:20
- Cook Time: 01:50
- Total Time: 14:00
- Yield: 5 1x
- Category: Stew
- Cuisine: International
Description
A great dish to keep you warm: A simple and easy sausage bean stew. Really easy to prepare and extremely delicious!
Ingredients
5.3 oz. (150g) dried white beans
3.5 oz. (100g) dried white jumbo beans
some oil for frying
14 oz. (400g) pork sausages
1 large onion, diced
2-3 garlic cloves, finely diced
3 medium carrots, in small pieces
1 small piece of knob celery, finely diced
1 small piece of parsley root, finely diced
1/2 leek, in rings
2 tbsp. tomato paste
1/2 cup (120ml) dry white wine
3 cups (750ml) vegetable broth
1 can (400g) of chopped tomatoes
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. cayenne pepper
salt, pepper
2-3 stalks of kale, chopped (optional)
Instructions
1. Let the beans soak overnight in a good amount of water. The next day, rinse and boil in a large pot with enough water for about 1 hour. Remove from the heat and drain.
2. Remove the sausage meat from the casings and crumble it. Peel and dice the onion and garlic finely. Next, peel the carrots and cut them into small pieces. Peel and finely dice the knob celery and parsley root as well. Cut the leek into rings, wash thoroughly and drain. Set everything aside.
3. Heat up some oil in a large (cast-iron) pot, add the sausage meat and cook/fry for several minutes until nicely browned and crumbly. Remove from the pot and set aside in a bowl. Add some more oil if needed, then sauté the onions until soft and glossy – about 2-3 minutes. Add the garlic and chopped veggies and also sauté for a few minutes. Next, add the tomato paste, stir it in and let it let brown briefly. Deglaze with the white wine and let everything cook, constantly stirring, until the wine has more or less boiled away. Add veggie broth, chopped tomatoes, the cooked sausage meat you set aside, oregano, thyme, and cayenne pepper, and mix well. Season everything with salt and pepper. Reduce heat, cover and let simmer until the veggies and beans are tender – takes about 30-35 minutes. If using kale (optional), add it to the pot about 5 minutes before the end of the cooking time. Season the stew with more salt and pepper, if necessary, and then serve with some chopped parsley and bread, for example.
Notes
Make something amazing in the kitchen!
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