Bean pot with Cabanossi

Ingredients for 4 servings:

• 200 g tartar
• 1 gr. can/n beans, white, with soup vegetables
• 1 small can of kidney beans
• 150 g Cabanossi, sliced
• 1 can of chopped tomatoes (400 ml)
• 500 ml vegetable stock
• 3 garlic cloves, finely chopped
• 2 onions, diced
• 1 tsp, heaped thyme, dried
• 1 tsp, heaped oregano, dried
• 1 tbsp savory, dried – depending on your taste, you can add a lot more!
• Paprika powder, hot
• Cayenne pepper
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

WW-suitable if you want something hearty!

Place the tartare in a large nonstick pan, season with salt, pepper, cayenne pepper, and paprika, and sear until hot. Add the onions, garlic, thyme, and oregano one at a time and sear. Do not add the garlic and spices too early, as they will otherwise turn black. Deglaze with vegetable stock and chopped tomatoes, add the savory, and simmer for about 10 minutes. Add the drained beans, bring to a boil, and simmer on low heat for another 10 minutes. About 5 minutes before the end of cooking, add the Cabanossi slices. Season to taste with salt, pepper, paprika, and cayenne pepper. We like it with plenty of savory, but it’s a matter of taste. A hearty and quick dish for cold days. Notes: I give it 7 points. Perhaps you can find lighter Cabanossi varieties; I used the score of an “average Cabanossi” according to WW. If you have points to spare, you could also serve the whole thing with a dollop of sour cream. Fresh baguette goes well with it, but it’s an additional charge.