A few weeks ago I showed you a quick & delicious recipe for a bean pot with minced meat. This stew was a winner in my family that I would like to share another recipe with beans & meat with you today, but this time there is a bean pot with canned white beans & canned kidney beans instead of fresh green beans.
In addition to the beans, paprika & “Mettwurst” sausages go into the pot & are processed together with spices (here savory, oregano & thyme) into a delicious stew, which is super quick and ideal for the current cold season. Have fun cooking at home!
Cooked/Baked today: Hearty Bean Stew with “Mettwurst” Sausages
Difficulty: Easy – Medium
Preparation Time: 40 minutes
Category: Main Dishes, Recipes with Meat, Fast Food, Simple Recipes, Stew Recipes, Recipes with Beans, Recipes with Paprika, Recipes with Sausages
Our Recipe rating:
Ingredients for 4 – 6 servings:
- 500 grams “Mettwurst” sausages
- 100 grams bacon
- 3 bell peppers
- 1 large can white beans (about 500 grams drained net weight)
- 1 small can kidney beans (about 250 grams drained net weight)
- 1 large onion
- 2 – 3 cloves garlic
- 2 cans chopped tomatoes
- 1 heaping teaspoon thyme
- 1 heaping teaspoon oregano
- 1 heaping teaspoon savory
- Salt & peppe
- Oil for frying
- Parsley for garnish
Required kitchen gadgets, helper & preparations:
- Large pan or pot with suitable lid
- Sieve to rinse the beans
…for hearty bean stew with “Mettwurst” sausages:
Drain the white beans & kidney beans over a sieve, rinse briefly & allow drip off. Peel and coarsely chop a large onion. Peel the garlic and cut into thin slices. Cut bacon into strips or small cubes. Wash, deseed and cut the peppers into bite-sized pieces.
Heat up a large pan with a small dash of oil, add bacon, onions & garlic to pan & sauté over medium heat for 3 – 4 minutes, turning occasionally. Next add the diced peppers & sauté for another 3 – 4 minutes, turning occasionally.
When that’s done, add 1 heaping teaspoon each of savory, oregano & thyme and a good pinch of salt to the pan, stir in briefly. Then add the drained beans & 2 cans of chopped tomatoes to the pan & stir well until all the ingredients are well mixed together.
Finally, put the “Mettwurst” sausages in the pan, pressing a little into the bean mixture & then pour in 150 – 200 milliliters of water until the sausages are almost completely covered.
Tip: Cut into the sausages a few times on both sides beforehand or prick them a few times with a fork, so they give the bean pot more flavor when cooking. Alternatively, you can also cut the sausages into pieces as well.
Bring the bean pot to a boil & then allow to simmer with the lid closed for 12 – 15 minutes over low to medium heat until the peppers are cooked & the sausages have given off a little flavor to the sauce, stirring occasionally.
Finally, season the everythnig with salt and pepper to taste, then remove from the stove and dish up the bean stew. Garnish with finely chopped parsley if desired. Have fun cooking!
Serving suggestion: Bread is ideal as a side dish, and of course a dab of sour cream or creme fraiche for serving the stew 😉
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):