Bean stew with sausage
Ingredients
- Ingredients
- 100 grams dried white Beans
- 2 potatoes
- 80 grams Celery root
- 1 Tbsp olive oil
- 2 tsps chopped Sage
- 1 tsp chopped rosemary
- 1 onion
- 1 carrot
- 4 garlic cloves
- 1 Tbsp finely chopped parsley
- 1 Tbsp scallions
- salt
- freshly ground pepper
- ½ orange paprika
- 750 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 4 white Sausage
Preparation steps
Cover the beans with water and soak overnight. The next day, rinse and drain the beans. Peel the potatoes and carrots and rinse along with the celery and chop. Peel the onion and garlic and finely chop. Cook the onions and garlic in hot olive oil until translucent, then add the potatoes, celery and carrots and sauté briefly. Add the beans, sage and rosemary, pour in the vegetable broth and simmer for 40-45 minutes.
Remove about 1/3 of the bean stew and puree with the cream. Stir into the remaining bean stew and add water if needed to achieve a creamy consistency. Season with salt and pepper. Rinse the peppers, pat dry and finely dice. Cut the sausages into slices and fry in oil. Pour the hot soup into warmed bowls, distribute the sausage on top and sprinkle with parsley and chives. Serve garnished with diced peppers.