Serbian bean stew

Ingredients for 8 servings:

• 1 m.-sized onion(s)
• 150 g bacon, streaky
• 1 tbsp oil
• 1 small can/n beans, white
• 1 small can of green beans
• 1 small can of kidney beans
• 1 jar beans (green beans)
• 1 jar bell pepper(s), roasted
• 1 tomato(s)
• 1 bell pepper(s), yellow
• 4 sausages (Mettenden)
• 2 Cabanossi
• 2 sausages (Vienna or Bockwurst)
• ½ tube(s) tomato paste
• chili powder
• salt and pepper
• curry powder
• Paprika powder
• turmeric
• Vegetable broth, granulated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Midnight soup

Cut the onion, bacon, tomato, bell pepper, and all the sausages into small pieces. Brown the bacon and onions in a little oil in a pressure cooker. Add all the beans, fresh and jarred bell peppers, the tomato, mettenden, and cabanossi to the pressure cooker. Fill with water until the ingredients are just covered and stir in the tomato paste. Close the lid and bring to a boil. Cook for 5 minutes, then let the steam evaporate. When you can open the lid again, add the wieners or frankfurters to the soup and season the soup with pepper, salt, turmeric, curry, chili, vegetable stock, and paprika. Onion bread goes very well with it. I’ve served this stew at parties as a midnight soup. It’s easy to prepare ahead of time and you can even freeze leftovers.