Bean pot with sausages

Name: Bean pot with sausages
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg broad beans; 2 Onions; 3-4 (approx. 500 g) Carrots; 500 g Potatoes; 1 TABLESPOON butter/margarine; 2 TABLESPOONS smoked; 7-10 Tbsp Diced ham; 7-10 Tbsp salt, white pepper; 1 TABLESPOON Tomato paste; 3-4 Tsp clear broth (instant); some stem(s) Savory; 2-3 Frankfurter sausages; 7-10 Tbsp or poultry sausages; 1/2 bunch Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg broad beans
2 Onions
3-4 (approx. 500 g) Carrots
500 g Potatoes
1 TABLESPOON butter/margarine
2 TABLESPOONS smoked
7-10 Tbsp Diced ham
7-10 Tbsp salt, white pepper
1 TABLESPOON Tomato paste
3-4 Tsp clear broth (instant)
some stem(s) Savory
2-3 Frankfurter sausages
7-10 Tbsp or poultry sausages
1/2 bunch Parsley

Directions

1
Hull the beans, wash the seeds. Peel and finely dice onions. Peel, wash and chop carrots and potatoes
2
Heat the fat in a large pot. Brown the ham and onions in it. Brown carrots and potatoes briefly. Season with salt and pepper. Stir in tomato paste and sauté briefly. Stir in stock. Deglaze with about 1 1/2 l water and bring to the boil. Add bean seeds and bundled savory. Cover and cook for about 25 minutes.
3
Cut the sausages into small pieces. Heat in stew for 5 minutes. Remove the savory. Wash and chop the parsley and sprinkle over it
4
The season for broad beans lasts only until the end of August. But you can freeze them perfectly: just peel them and put them into bags or cans and store them for 6-8 months in the freezer