Sausage and bean stew

Ingredients for 6 servings:

• 5 Mettenden or Pfefferbeißer
• 800 g potatoes, mostly waxy
• 1 can kidney beans
• 1 can baked beans or white beans
• 1 bunch of spring onions
• 4 carrots, depending on size
• 1 m.-sized onion(s)
• 1 small kohlrabi and/or celery
• 2 large garlic cloves
• 1 handful of lovage, fresh
• 1 sprig(s) of thyme
• 1 sprig(s) marjoram
• 1 tsp, heaped savory, fresh or dried
• 2 chili peppers, to taste
• 2 tbsp, heaped ketchup
• 1 tbsp tomato paste, triple concentrated
• some allspice powder
• 2 bay leaves
• some paprika powder
• 100 g bacon, fat
• 30 g butter
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

wonderful for the cold time of the year

Fry the diced bacon in the butter over low heat. Peel and finely dice the onions and carrots, slice the spring onions into rings, and add everything to the bacon. Continue to sauté over low heat. Add a little sugar if you like. Peel the potatoes and kohlrabi, cut them into large pieces, and add them to the pot. Cover everything with water so that everything is covered by about two fingers. Add the bay leaves and allspice and cook for 15 minutes. Finely chop or press the garlic. Slice the chili peppers into rings. Finely chop the herbs. Add the garlic, chili, ketchup, tomato paste, herbs, and the remaining spices and cook for another 15 minutes. Then add the beans, including the broth (it will thicken), and the sausage. Simmer the stew over low heat for another 10 minutes. Do not boil vigorously, or the beans will overcook, and the sausage pieces will shrink or burst. Serve with some delicious sourdough bread for dipping.