In times, I am not sure what to cook, a delicious stew is often the first (and most often best) choice. A few ingredients are thrown into a large pot, you let them cook/brown a bit to get some nice flavors, and then you add broth or something similar. A short time later you got yourself a delicious meal ready to be served. This simple Sausage, Potato & White Jumbo Bean Stew also follows this principle. Everything is done in one pot and super easy to do. You can enjoy the stew on a cold day as well as on warm days – always great! ;)
I have to admit – this stew needs a little bit of planning in advance. If you want to make it as described in the recipe. The reason for that are the white beans. They need to soak in water overnight and also need to be cooked in advance before you can use them in the stew. This makes it a bit difficult if you want to cook this stew »spontaneously« ;P Fortunately, you can also use pre-cooked beans from a can or glass jar instead. No problem at all. I prefer the dried beans because we always have them in stock at home. They are normally a bit cheaper than the canned ones and take less space in the cabinets ;P
Well… we love this stew here at home. Because it is so simple. Even if you have to do the whole spiel with the beans in advance. Beans, some greens, potatoes, and sausages – stuff we have often at home. I used red/purple potatoes here – something you will probably not notice looking at the pictures, because the potatoes only had a purple skin and no purple flesh. Found them at a supermarket close by and thought they would work here. If you can’t find them – no problem. If you got baby potatoes you normally don’t have to peel them. Bigger ones or really dirty ones should be cleaned and peeled ;P
Otherwise, there is not much more to tell about this stew. Thanks to a good amount of potatoes added to the stew you will get a dish that is quite cheap per serving. Or let’s say you will get a reasonable price per serving – I don’t know what you deem to be expensive or cheap. Veggies have become more and more expensive lately but luckily beans and potatoes are still reasonably priced. Even with the sausages I think you will have a meal that can be done for about 1.80 euros per serving. Add more potatoes and less sausage and it gets even cheaper ;P
INGREDIENTS / ZUTATEN
(5-6 servings)
7 oz. (200g) dried white jumbo beans
some oil for frying
14 oz. (400g) grilling sausages (Bratwurst), casings removed
1 tsp. flour (optional)
2 medium onions, finely diced
3-4 garlic cloves, finely diced
2 medium carrots, finely diced
1 small piece of knob celery, finely diced
2 stalks of celery, finely diced
21 oz. (600g) red/purple potatoes, in pieces
34 fl. oz. (1l) vegetable broth
1 tsp. dried oregano
1/2 tsp. cayenne pepper
1/2 tsp. smoked paprika powder
salt, pepper
some flat leaf parsley, chopped
(5-6 Portionen)
200g weiße Riesenbohnen (getrocknet)
etwas Öl zum Anbraten
400g grobe Bratwürste
1 TL Mehl (optional)
2 mittelgroße Zwiebeln, fein gewürfelt
3-4 Knoblauchzehen, fein gewürfelt
2 mittelgroße Möhren, fein gewürfelt
1 kleines Stück Knollensellerie, fein gewürfelt
2 Stangen Staudensellerie, fein gewürfelt
600g rote/violette Kartoffeln, in Stücken
1 l Gemüsebrühe
1 TL getrockneter Oregano
1/2 TL Cayennepfeffer
1/2 TL Smoked Paprikapulver
Salz, Pfeffer
etwas glatte Petersilie, gehackt
DIRECTIONS / ZUBEREITUNG
1. The night before, add the dried beans to a bowl with a good amount of water and let them soak overnight (at least 12 hours).
2. Rinse the beans and add to a large pot with water – cook them for about 1 hour. Drain and let cool down.
3. Prepare the veggies – peel and chop the onion and garlic finely. Clean the carrots and knob celery (peel if needed) and dice finely. Wash and clean the celery stalks and dice finely as well. Clean the potatoes (peel them if you feel like it) and cut them into bite-size pieces.
4. Add some oil to a Dutch oven or large pot and heat up. Remove the sausages from the casings and crumble the meat. Add to the pot and fry until nicely browned – takes several minutes normally. If the meat loses a lot of liquid you can add some flour to help the meat brown instead of cooking it in its own juices. Take out of the pot and keep on the side in a bowl.
5. Add some more oil if needed and sauté the onions until soft and glossy. Add the garlic and cook for a minute or so with the onions. Add diced carrots, knob celery, and celery stalks, and let cook for 2-3 minutes while stirring constantly. Add the potato pieces and mix to combine. Add the veggie broth and season with oregano, cayenne pepper, smoked paprika powder, salt, and pepper. Cover the pot and let the stew cook for about 15 minutes, then add the meat and let cook for another 15 minutes or until the potatoes are cooked nicely. Season with more salt and pepper, if needed, and serve with some chopped parsley
1. Die weißen Riesenbohnen am Vorabend in ein Gefäß mit reichlich Wasser geben – die Bohnen sollten mindestens 12 Stunden im Wasser einweichen.
2. Die Bohnen am nächsten Tag dann einmal durchspülen und in einen großen Topf mit Wasser geben. Für etwa 1 Stunde köcheln lassen. Abgießen und abkühlen lassen.
3. Das Gemüse vorbereiten und dafür als Erstes die Zwiebeln und den Knoblauch schälen und fein hacken. Karotten und Knollensellerie putzen (ggf. schälen) und fein würfeln. Die Selleriestangen waschen, putzen und ebenfalls fein würfeln. Kartoffeln putzen (ggf. schälen) und in mundgerechte Stücke schneiden.
4. Etwas Öl in einen großen (gusseisernen) Topf geben und erhitzen. Das Wurstbrät aus den Därmen entfernen und etwas zerdrücken. Ins heiße Öl geben und einige Minuten krümelig anbraten. Das Fleisch sollte gut Farbe bekommen haben. Sollte das Fleisch viel Flüssigkeit verlieren, kann man etwas Mehl dazugeben – das verhindert, dass das Fleisch im eigenen Saft kocht, statt zu bräunen. Aus dem Topf nehmen und in einer Schüssel zur Seite stellen.
5. Bei Bedarf noch ein wenig Öl zum Topf dazugeben und die Zwiebeln darin glasig andünsten. Knoblauch dazugeben und etwa eine Minute lang mit den Zwiebeln andünsten. Gewürfelte Karotten, Knollensellerie und Selleriestangen dazugeben und etwa 2-3 Minuten unter ständigem Rühren mit anbraten. Die Kartoffelstücke dazugeben und untermengen. Die Gemüsebrühe dazugeben und mit Oregano, Cayennepfeffer, geräuchertem Paprikapulver, Salz und Pfeffer würzen. Den Topf abdecken und alles etwa 15 Minuten köcheln lassen, dann das Fleisch wieder zurück in den Topf geben und weitere 15 Minuten köcheln lassen – oder bis die Kartoffeln gar sind. Bei Bedarf noch einmal mit Salz und Pfeffer abschmecken und mit etwas gehackter Petersilie servieren.
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Sausage, Potato & White Jumbo Bean Stew
- Prep Time: 00:30
- Cook Time: 01:30
- Total Time: 14:00
- Yield: 5 1x
- Category: Stew
- Cuisine: International
Description
The perfect and easy to prepare stew for fall and winter: a delicious Sausage, Potato & White Jumbo Bean Stew. So good you want at least two bowls ;P
Ingredients
7 oz. (200g) dried white jumbo beans
some oil for frying
14 oz. (400g) grilling sausages (Bratwurst), casings removed
1 tsp. flour (optional)
2 medium onions, finely diced
3-4 garlic cloves, finely diced
2 medium carrots, finely diced
1 small piece of knob celery, finely diced
2 stalks of celery, finely diced
21 oz. (600g) red/purple potatoes, in pieces
34 fl. oz. (1l) vegetable broth
1 tsp. dried oregano
1/2 tsp. cayenne pepper
1/2 tsp. smoked paprika powder
salt, pepper
some flat leaf parsley, chopped
Instructions
1. The night before, add the dried beans to a bowl with a good amount of water and let them soak overnight (at least 12 hours).
2. Rinse the beans and add to a large pot with water – cook them for about 1 hour. Drain and let cool down.
3. Prepare the veggies – peel and chop the onion and garlic finely. Clean the carrots and knob celery (peel if needed) and dice finely. Wash and clean the celery stalks and dice finely as well. Clean the potatoes (peel them if you feel like it) and cut them into bite-size pieces.
4. Add some oil to a Dutch oven or large pot and heat up. Remove the sausages from the casings and crumble the meat. Add to the pot and fry until nicely browned – takes several minutes normally. If the meat loses a lot of liquid you can add some flour to help the meat brown instead of cooking it in its own juices. Take out of the pot and keep on the side in a bowl.
5. Add some more oil if needed and sauté the onions until soft and glossy. Add the garlic and cook for a minute or so with the onions. Add diced carrots, knob celery, and celery stalks, and let cook for 2-3 minutes while stirring constantly. Add the potato pieces and mix to combine. Add the veggie broth and season with oregano, cayenne pepper, smoked paprika powder, salt, and pepper. Cover the pot and let the stew cook for about 15 minutes, then add the meat and let cook for another 15 minutes or until the potatoes are cooked nicely. Season with more salt and pepper, if needed, and serve with some chopped parsley
Notes
Enjoy cooking!
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