Bean Stew from Dutch Oven alla Bud Spencer

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5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Rest Time 5 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 186 kcal


  • 250 g Smoked bacon
  • 150 g Cabanossi
  • 200 g Chorizo ​​sausage
  • 3 Pc. Onions
  • 2 tbsp Oil
  • 2 tbsp Paprika powder
  • 400 g Canned tomatoes
  • 1 tsp Fresh oregano
  • 1 tsp Fresh thyme
  • 2 Pc. Bay leaves fresh
  • 1 tsp Seasoned salt
  • 1 tsp Garlic pepper
  • 1 tsp Cayenne pepper
  • 1 tsp Telly cherry pepper
  • 2 Pc. Garlic cloves
  • 300 g Yogurt 30%


  • Cut the bacon into strips, cut the Cabanossi and chorizo ​​into slices. Peel the onions and garlic and cut the onions into large wedges, finely grate the garlic!
  • Strain the beans and kidney beans and rinse with cold water.
  • Light the grill briquettes and let them burn through. Spread under the Dutch oven. Put the Dutch oven on it and heat it up. Sauté the bacon and onions in it, approx. 15 minutes. Then sausage little ones come along. Mix everything well and fry for another 10 minutes. Then add paprika powder and sizzle for 5 minutes.
  • Of course, this also works on the stove in the pot! 🙂 Then deglaze with tomatoes from the can and stir well. Add spices and herbs and beans. Mix well and season again if necessary. Add yogurt and cook for another 20 minutes. Everything goes halfway on the stove 🙂 But in the Dutch oven it's totally slowing down! 😀
  • Serve. There was also freshly baked bread! 😛

Seasoning salt:

  • My seasoning salt

Garlic pepper:

  • Garlic and pepper all-rounder; o)

Bread to go with it:

  • Spelled, wheat and rye bread from the roaster


Serving: 100gCalories: 186kcalCarbohydrates: 3.1gProtein: 9.4gFat: 15.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Fish, Bread, Beetroot and Cucumber Salad

Spelled, Wheat and Rye Bread from Roaster