Bean stew with sauerkraut and smoked pork

Ingredients for 8 servings:

• 400 g smoked pork
• 200 g black pudding, if desired
• some oil
• 1 can kidney beans
• 1 can chili beans
• 1 can of giant beans
• 1 small can of sauerkraut, mild
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 3 onions, red
• 1 can tomatoes, chopped
• 1 jar beef stock
• ½ tsp thyme
• ½ tsp rosemary
• cumin
• Paprika powder, smoked
• Cayenne pepper
• savory
• salt and pepper
• n. B. spring onion(s)
• 1 bay leaf, fresh
• 2 tsp Worcestershire sauce

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Roughly dice the bell peppers, onions, smoked pork, and black pudding. Drain the beans, except for the chili beans. Heat a large pot, add a little oil, and briefly fry the smoked pork cubes. Add the black pudding. The black pudding will melt and give the stew a wonderful flavor. Add the onions and fry briefly. Add the diced bell peppers and sauté briefly. Loosen the sediment with the beef stock and add the tomatoes and sauerkraut. Reduce the heat and add the bay leaf. Let it simmer, stirring occasionally. Ten minutes before the end of the cooking time, add the drained beans and chili beans, including the sauce. Season to taste with thyme, rosemary, smoked paprika, cayenne pepper, cumin, a little savory, salt and pepper, and Worcestershire sauce. Serve with diagonally sliced ​​spring onions. Serve with a crusty baguette.