Gourmet bean stew

Ingredients for 6 servings:

• 100 g bacon
• 5 tbsp olive oil
• 500 g bratwurst, Greek (Choriátiko), fresh, e.g. with fennel
• 1 tbsp paprika powder, sweet
• 3 shallots, cleaned and finely chopped
• 1 garlic clove(s), finely chopped
• 1 chili pepper(s), washed, pitted and finely chopped
• 2 carrots, cleaned and sliced
• 2 stalks celery, cleaned, cut into thin slices
• 1 red bell pepper, washed, pitted and diced
• Sea salt
• 2 tbsp tomato paste
• 4 cl ouzo
• 2 cans of chickpeas or giant beans, 400 ml each
• 6 vine tomatoes, cleaned and diced
• 4 tbsp olive oil
• Sea salt
• some oregano, dried
• 3 spring onions, cleaned and cut into rings
• n. B. Bread(s) (stone oven bread), sliced
• Olive oil, for brushing and drizzling
• 1 lemon(s), cut into six segments
• oregano

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

with bratwurst, chili and ouzo

For the stew, fry the bacon in a pot until crispy. Meanwhile, cut the sausage into bite-sized pieces. Remove the bacon and heat the olive oil in the same pot. Fry the sausage well with the paprika, remove it, and set it aside with the bacon. Fry the shallots, garlic, and chili in the oil until translucent. Add the carrots, celery, and bell peppers with two pinches of salt and fry well. Add the tomato paste, let it roast slightly, and deglaze with the ouzo. Pour the beans into a sieve, rinse well with water, and add to the pot. Pour boiling water from the kettle into the pot, leaving a finger’s width above the beans. Stir the vegetables well and simmer with the lid on for 20-25 minutes over low to medium heat. The stew should thicken and no longer be watery; otherwise, simmer a little longer. Return the meat to the pot, stir well, taste, carefully add more salt if necessary, and turn off the heat. For the salsa, dice the tomatoes, place them in a bowl, and season with salt. Let the tomatoes stand for 5 minutes. Add the olive oil and oregano and stir well. Slice the stone-baked bread, brush with oil, and bake on a baking sheet lined with baking paper at 180 degrees Celsius for 8-10 minutes until crispy. Finely slice the spring onions and set aside in a bowl. To serve, pour the stew into deep plates, top each with 2-3 tablespoons of salsa and sprinkle with oregano. Scatter the spring onions around the salsa and lightly season with salt. Drizzle a few more drops of olive oil over the top, place a lemon segment on the edge of each plate, and serve with the toasted bread. Tip: Try pairing with a cold Greek “Mythos” beer. Greek Choriátiko sausage can be found in well-stocked Greek grocery stores or online.