Hearty, hearty bean stew à la Schaubi

Ingredients for 10 servings:

• 300 g Mettenden
• 600 g sliced ​​bacon
• 5 onions
• 5 garlic cloves
• 500 g kidney beans
• 800 g beans, white, large and thick
• 400 g chili beans
• 400 g baked beans or black beans
• 1 large can of white beans with vegetables (approx. 800 g)
• 1 can tomatoes, chopped
• 1 tbsp thyme, dried
• 2 tbsp tomato paste, triple concentrated

Instructions

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

easy and fast

Cut the bacon into small pieces. Heat a large pot. Fry the sliced ​​bacon in the pot without oil or margarine. In the meantime, slice the mettenden sausages, roughly dice the onion, and finely dice the garlic. Once the bacon is cooked, add the onion, and after about 10 minutes, add the mettenden sausages. Sauté everything until lightly browned, then add the tomato paste. Then add the thick, large white beans, the diced tomatoes, and the large can of white beans with vegetables. Stir everything well. Rinse the kidney beans thoroughly and add them to the pot. Pour all the chili beans and the beaked beans or black beans into the pot, as these are usually marinated in tomato or chili sauce (Tip: Rinsing the cans with a little water should leave enough liquid for cooking – depending on how thin you like your stew). Once everything is well mixed, add the thyme and simmer over low heat for 1 hour. Stir frequently, as the beans will settle to the bottom. You don’t really need any additional seasoning, as the bacon and the mettenden sausages provide enough flavor.