Texas stew

Ingredients for 8 servings:

• 500 g meat sausage
• 2 onions
• 350 g carrot(s)
• ½ bell pepper(s), red
• ½ chili pepper(s)
• 250 g broad beans, from jar or can
• 2 can/n kidney beans, 400 g each
• 500 g tomatoes, pureed
• 600 ml vegetable stock
• 3 tbsp tomato paste
• 1 tbsp, heaped paprika powder
• 1 tbsp, heaped marjoram
• 1 tsp thyme
• 1 tsp oregano
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the sausage and onions into small cubes. Fry the sausage in the oil until it starts to brown, then remove. Brown the onions. Add the tomato paste and fry briefly. Slowly pour in the broth and passata, stir well, and bring to a boil. Add all the spices and a pinch of sugar. Meanwhile, dice the carrots and bell peppers, finely chop the chili pepper, and add everything to the pot. Drain the kidney beans and green beans, cutting the green beans into smaller pieces if necessary. Add both to the stew and let it simmer for about 20 minutes, stirring occasionally. Add a little more broth to taste and season with more spices at the end if necessary. Note: This recipe is based on the actual ingredients of the legendary Texas stew that I used to love and used to buy at Aldi. However, I must say that it doesn’t exactly taste like the original, but it does contain no artificial ingredients or flavor enhancers.