White bean stew (my take on: franks and beans)

Person Author: Maaike Calender April 9, 2016 Posted No Tags Comment No Comments

whitebeanstew

 

Serves 4:

1 big can of white beans in tomato sauce (800grams)

2 stalks of celery,  peeled and diced

1 big carrot, peeled and diced

2-3 floury potatoes, peeled and diced

1 onion, peeled and chopped

1-2 cloves of garlic, chopped finely

1 small can of tomato pure or 2 table spoons

500 grams of Frankfurters or other big hotdogs, I used a smoked one, but any is fine, sliced

1 litre of beef or chicken broth

Oil for the pan

Salt and pepper

 

 

Method:

whitebeanstew01

Heat the oil in a deep pan and add the onion, on low heat let the onions soften, then add the celery, garlic and carrot and continue to soften.

Add the potatoes and the tomato pure, let cook for 2 minutes.

Then add the sausage and  broth.

I added the bean at this stage, but that’s too soon, so ignore the photo and learn from my mistake 😉

Turn up the heat and simmer the vegetables until the potatoes are soft. THEN add the beans and heat through.

Season to taste if needed, but the broth and sausage and beans have plenty of salt in my opinion.

 

whitebeanstew02

 

 

I wanted the potatoes to fall apart and help bind the stew. Instead the beans dissolved as I added them to early. Still tasted great though.

Serve with crusty bread.

 

 

Recipe and photos Gardeninglady

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