Bean stew with bratwurst

Ingredients for 4 servings:

• 1 gr. can/n white beans (720 ml)
• 400 g beans, green, fresh
• 500 g potatoes
• 2 sprigs savory, fresh or dried
• 1 onion(s)
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 150 ml dry white wine
• 1 liter vegetable broth
• salt and pepper
• Paprika powder, sweet
• 400 g bratwurst

Instructions

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

Place the white beans in a sieve and rinse thoroughly under cold water. Wash, trim, and halve the green beans. Peel and wash the potatoes, then cut them into approximately 1 cm cubes. Wash the savory and pluck the leaves from the stalks. Peel and finely dice the onion. Heat 2 tablespoons of olive oil in a large pot. Sauté the diced onion and potatoes. Stir in the tomato paste and sauté them as well. Deglaze the potatoes with white wine and stock. Season with salt, pepper, and paprika. Cover and simmer for about 30 minutes. After about 10 minutes, add the green beans and savory. About 10 minutes before the end of the cooking time, add the white beans. Meanwhile, slice the bratwurst. Heat 1 tablespoon of olive oil in a pan. Fry the sausage slices for about 3 minutes, turning occasionally. Remove the sausage and add it to the stew. Season the stew again with salt and pepper. Serve in deep plates. If you like, you can also use kidney beans.