Bean pot with Cabanossi

Name: Bean pot with Cabanossi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Potatoes; 2 medium-sized onions; 1-2 Garlic cloves; 1 TABLESPOON Oil (e.g. olive oil); 1 can(s) (850 ml) peeled tomatoes; 3 TSP clear broth (instant); 1 big stick of leek; 200 g Cabanossi or Mettwurst; 1 can(s) (425 ml) white Italian beans; 1 can(s) (425 ml) Kidney Beans; 2-3 stem(s) Marjoram; 7-10 Tbsp salt, white pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Potatoes
2 medium-sized onions
1-2 Garlic cloves
1 TABLESPOON Oil (e.g. olive oil)
1 can(s) (850 ml) peeled tomatoes
3 TSP clear broth (instant)
1 big stick of leek
200 g Cabanossi or Mettwurst
1 can(s) (425 ml) white Italian beans
1 can(s) (425 ml) Kidney Beans
2-3 stem(s) Marjoram
7-10 Tbsp salt, white pepper

Directions

1
Peel and wash the potatoes. Cut into cubes. Peel and chop onions and garlic
2
Heat the oil, fry the onions, garlic and potatoes. Add tomatoes with juice and mash. Add about 3/8 l water. Bring everything to the boil, dissolve the stock in it. Let everything simmer for about 10 minutes
3
Clean, wash and cut leek into rings, cabanossi into slices. Rinse and drain the beans if necessary. Wash the marjoram and chop it, except for something to garnish
4
Add leek, cabanossi and beans to the stew. Cook for another 10 minutes, season to taste. Garnish with rest of marjoram. Serve with farmhouse bread
5
Drink: cold beer