Mediterranean bean pot with coarse bratwurst

Ingredients for 3 servings:

• 1 can/n green beans, approx. 850 ml
• 3 pointed peppers, red
• 2 m.-sized onion(s)
• 1 bunch of spring onions
• 5 m.-sized potatoes
• 400 g bratwurst, coarse
• 300 g diced tomatoes
• 500 ml tomatoes, pureed
• 2 salami, mini, e.g. Bifi, alternatively 1 Mettwurst or 50 g bacon
• 250 ml vegetable stock
• 1 pack of mixed herbs, frozen, e.g. 6 or 8 herbs
• 3 garlic cloves
• salt and pepper
• savory
• chili
• 1 tsp sugar
• some butter or olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Put everything raw into a pot except for the onions. Slice the spring onions into rings. Finely dice the onions and garlic. Sauté everything lightly until the onions are translucent. Peel and dice the potatoes and add them to a pot with the vegetable stock. Add the onions. Cut the bell peppers into thin strips and add them with the diced tomatoes. Dice the mini salami, the Mettwurst, or the bacon and add them. Press the sausage out of the casing, roll it into about 8 small balls, and place them on top. Add the herbs and spices. Spread the canned beans with the savory on top and add a few knobs of butter. Place on low heat and simmer, covered, for about 20 minutes. Do not stir during this time. Then drain the stock and add the passata. Return to the heat. A real stew. Baguette goes perfectly with it.