White bean stew with meatballs and mettwurst

Ingredients for 4 servings:

• 400 g beans, white, from the can, drained weight
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 4 large beef tomatoes, roughly chopped
• 1 tbsp paprika powder, hot
• 2 tbsp sugar
• 1 tbsp tomato paste
• 50 ml red wine vinegar
• 50 ml red wine
• 800 ml vegetable stock
• ½ beetroot, cooked and diced
• 100 g Mettwurst, cut into pieces
• 3 stalks of marjoram, the leaves of which
• 3 tbsp sunflower oil
• 300 g minced beef
• 1 tbsp mustard
• 1 egg(s)
• 3 tbsp breadcrumbs
• e.g. salt and pepper
• 1 tbsp vegetable broth, instant

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

hearty for cold days

Sauté the onions, garlic, and diced tomatoes in a little oil, then add the beetroot, paprika, tomato paste, and sugar. Deglaze with the red wine vinegar and red wine, add the stock, and simmer for about 30 minutes. Then puree and strain everything. For the meatballs, knead all the ingredients together well, then form about 15-20 small balls. Add these to the hot soup and cook for 20 minutes at medium heat. Then add the drained beans and pieces of Mettwurst and heat on low for another 10 minutes. Sprinkle the marjoram leaves on the prepared plates. Baguette or ciabatta goes best with this. The stew also tastes good with a little shaving of Parmesan cheese on top.