Bean stew with Wienerle

Ingredients for 4 servings:

• 1 kg potatoes
• 800 g beans (green beans, frozen)
• 1 ¼ liters of broth (homemade or instant)
• 1 small onion(s)
• salt and pepper
• savory
• 1 tbsp sour cream
• 1 tbsp cornstarch
• 3 tbsp cream
• some water, cold
• 4 pairs of sausages, wieners

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the potatoes. Cut a quarter of them into very small cubes, and the rest into slightly larger ones. The small cubes make the stew nice and creamy because they almost boil away. Finely chop the onion. Place the diced potatoes in a pan with the beans, diced onion, salt, pepper, savory, and stock and bring to a boil. Then reduce the heat and simmer for about 15 minutes, until the beans and potatoes are tender. Stir in the sour cream. In a small cup, mix the cornstarch with the cream and a little cold water until smooth and stir into the soup. Bring back to a boil. Then add the Vienna sausages to the stew and let them simmer until hot.