White bean stew

Ingredients for 4 servings:

• 1 serving of soup vegetables (bowl or bunch)
• 4 Mettenden or cooked sausages
• 3 handfuls of potatoes, diced
• 1 vegetable stock cube
• 1 can white beans
• 500 ml water, warm
• 1 tsp savory
• 1 bay leaf
• pepper
• some parsley
• 1 dash of cream
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Super easy and delicious!

Fry the mettenden, soup vegetables, and diced potatoes in a little oil in a sufficiently large pot. Add 1 teaspoon of savory and the bay leaf. Dissolve the vegetable stock cube in the water and pour the vegetable stock over everything. Simmer on low heat with the lid closed for about 15-20 minutes. Then add the white beans (with liquid) and simmer for another 10-15 minutes. Don’t forget to stir, otherwise the beans can stick quickly. Season with pepper and a dash of cream. Add some parsley shortly before serving (you can also use dried parsley if there is nothing with the soup vegetables). For men with large hands, two handfuls of diced potatoes are sufficient.