Sausages and Baked Beans Stew
Servings: 4 Serves
Ingredients
- 400 g Dry beans or 800 g canned.
- 1 Carrots
- 1 Celery
- 1 slice Celeriac
- 1 slice Chapter Onion
- 1 clove Garlic
- 1 l Chicken broth
- 40 g Tomato puree or 150g canned tomatoes
- Salt, ground black pepper, paprika and Spearmint ground black pepper, spearmint, paprika
- 8 Pork Sausages
Instructions
- If using dry beans, soak in salted water overnight. The next day, discard the water, pour new water and boil for a few minutes. Strain and set beans aside.
- If you use beans in a can, skip point one. Cut all vegetables into small pieces. Then in a medium-sized saucepan, fry them without garlic until the onions are translucent. Add the red pepper and garlic and fry for about a minute. Immediately, then add the chicken broth, tomatoes and beans. Reduce heat and simmer. Put sausages for 2-3 minutes on beans and then place in baking pan. Bake them in a preheated oven until golden brown. Shortly before the beans are fully cooked, add the Spearmint and season with salt and ground pepper to taste. If necessary, thicken with a white roux or starch. Add and sausages and turn off the hob. Serve with chilli peppers and warm bread. Good appetite.