in Soup Recipes

White bean pot

updated

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Ingredients for 3 servings:

  • 1 can of white beans with soup vegetables, 850 g
  • 500 g potatoes
  • 1 liter of water
  • 1 garlic sausage (Sucuk), Bosnian
  • 1 large onion(s)
  • 1 clove(s) garlic
  • vegetable broth
  • 2 tbsp paprika paste, mild
  • 1 tbsp tomato paste
  • Spice mix (Ras el Hanout)
  • cumin

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

A creation of my mom

Place the beans in a sieve and rinse thoroughly. Peel the potatoes and dice finely, about the size of beans. Slice the sausage. Dice the onions and chop the garlic. Briefly fry the sausage. Add the onions and, when translucent, add the garlic. Add the tomato paste and paprika and sauté briefly. Add the beans and potatoes to the pot and fill with water. Now add the vegetable stock, ras el hanout, and cumin. Cook until the potatoes are tender and have a thick, creamy consistency. Serve with flatbread, ciabatta, or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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