Sausage-Bean-Chili

Name: Sausage-Bean-Chili
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 400 g Leeks (leek); 1 can(s) (425 ml) Kidney beans; 1 TABLESPOON Sunflower oil; 1 package (100 g) Bacon; 2 TABLESPOONS Tomato paste; 500 ml Vegetable broth; 1 tin(s) (850 g) white beans in tomato sauce; 1 glass (380 g) Mini sausages; 1-2 TABLESPOONS Tabasco; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
400 g Leeks (leek)
1 can(s) (425 ml) Kidney beans
1 TABLESPOON Sunflower oil
1 package (100 g) Bacon
2 TABLESPOONS Tomato paste
500 ml Vegetable broth
1 tin(s) (850 g) white beans in tomato sauce
1 glass (380 g) Mini sausages
1-2 TABLESPOONS Tabasco
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper

Directions

1
Onions peel and roughly chop. Clean, wash and cut the leek into rings. Pour kidney beans into a sieve and rinse with water
2
Heat the oil in a saucepan and fry the bacon slices for about 4 minutes while turning them until crispy. Take out, fry onion and leek for about 5 minutes. After about 3 minutes stir in tomato paste. Deglaze with stock, bring to the boil and simmer for about 10 minutes
3
Add white beans, kidney beans and sausage. Bring to the boil and simmer at reduced heat for about 5 minutes. Season to taste with Tabasco, salt and cayenne pepper. Coarsely crumble the bacon and sprinkle over the soup