White bean stew

Ingredients for 6 servings:

• 2 onions
• 125 g bacon, diced
• 3 cloves garlic
• 1 ¼ liters of water
• 500 g potatoes
• 1 bell pepper(s), red
• 4 small carrots
• 1 gr. can/n beans, white, with soup vegetables
• 1 small can of peas
• 2 handfuls of celeriac, diced
• ½ bunch of spring onions
• 3 tsp, heaped broth, instant
• 3 tbsp, heaped tomato paste
• 2 tbsp, heaped tomato ketchup
• 3 Mettenden, Cabanossi or similar sausages
• e.g. Worcestershire sauce
• salt and pepper
• a few sprigs of oregano
• some thyme stalks
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with things you still have at home

Peel and dice the onions and sauté them with the bacon in a little oil. In the meantime, peel, dice, or slice the potatoes and carrots. Peel and finely chop the garlic. Season with salt and pepper, and stir in the garlic. Sauté everything briefly and then deglaze with the water. Add the potatoes and carrots, stir in a few splashes of Worcestershire sauce and the stock, and simmer gently with the lid on for 10 minutes. Dice the bell peppers and celery, and drain the peas. After 10 minutes, add them to the pot along with the white beans and simmer with the lid on for another 10 minutes. Finely chop the oregano and thyme. Finely slice the spring onions and add them to the pot along with the sausages, then simmer for another 10 minutes. Finally, remove the sausages, slice them, and return them to the pot. Season everything with tomato paste and ketchup, and if necessary add a little more stock or Worcestershire sauce.