Potato and corn stew with kidney beans

Ingredients for 4 servings:

• 500 g potatoes, small, mainly waxy
• salt water
• 1 onion(s)
• 1 garlic clove(s)
• 2 slices of breakfast bacon
• 1 tbsp butter or margarine
• 400 ml meat broth, clear
• 1 tbsp tomato paste
• 1 can corn kernels (drained weight 285 g)
• 1 can kidney beans (drained weight 250 g)
• Salt
• Cayenne pepper
• 2 sausages (knackwurst)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash, peel, and quarter the potatoes thoroughly. Cover with water and bring to a boil, add salt, and cook for 20-25 minutes. Drain, set aside, and let cool. Place the corn and kidney beans in a sieve, rinse with cold water, and let drain. Peel and finely dice the onion and garlic. Cut the bacon into small cubes. Melt butter or margarine in a saucepan. Fry the bacon cubes until crispy. Add the onion and garlic cubes and sauté until golden brown. Add the stock and tomato paste and bring to a boil, stirring to dissolve the tomato paste. Then add the corn, kidney beans, and potato quarters to the stock. Season with salt and cayenne pepper, stir, and cook covered over medium heat for about 5 minutes. Slice the sausages, add them to the potato and corn pot, and cook for about another 5 minutes. Season with salt and cayenne pepper to taste. Tip: If you have leftover boiled potatoes from the day before, you can also use them for the soup.