Hello guys, today I would like to share with you how I make my cabanossi, pork belly and bean stew. This recipe was inspired by a stew recipe that I got from a Polish lady named Anna, that I met in Egypt about 5 years ago.
Last week was sooo hot in Germany, (more than 30 °C), such that my family and I spontaneously drove to Unken for few days. Unken is a small village in the Saalach Valley, surrounded by beautiful mountains, located in Austria few kilometers from the German border. It’s regarded as one of the great places for hiking. This dreamlike place was 5 °C cooler than Germany. On the day of our departure the temperature was even 13 °C. I even had to put on a cardigan.
When we returned home I decided to whip up pork belly, cabanossi sausage and bean stew. I just wanted to make something super simple, that doesn’t require much of my attention and I had all the ingredients that I needed to make it on-hand. This comfort dish is cheap, ready in 30 minutes, uses just a few ingredients and you can make it at any time of the year. Further, this recipe is very versatile and you can adjust it to your liking! You can add peas, green beans, you name it and still get similar results.
I served my cabanossi, pork belly and bean stew with a homemade bread, but you can also eat it just like that.
So if you’re looking for a busy-day dinner or for a recipe to get you through winter, spring, summer and fall, then you should definitely give this cheap and delicious recipe a try.
Cabanossi, pork belly and bean stew recipe
Yield: 4 Servings
Prep Time: 10 min
Cook Time: 30 min
– 2 onions
– 2 cans (500 g, each) kidney beans, drained
– 800 g canned tomatoes, undrained
– 300 g smoked pork belly
– 300 g cabanossi sausage
– 2 tablespoons tomato paste
– salt and pepper
– 1 tablespoon sunflower oil
– approximately 400 ml water
Cabanossi, pork belly and bean stew step-by-step-instructions
1. Start off by cutting pork belly and cabanossi into small pieces. Next peel and finely chop the onions.
2. Heat 1 tablespoon of sunflower oil in the pot at medium-high heat and brown the cabanossi.
Remove the sausage from the pot and set it aside.
3. Brown the pork belly in the same pot without adding extra oil.
Add the onions and saute for 2 minutes.
Add tomato paste and stir well.
Next add undrained tomatoes, kidney beans and water. Bring to a boil, cover and reduce the heat to medium low.
Simmer for 20 minutes. Keep stirring in between.
4. Add the browned cabanossi that you previously kept aside.
Cover and simmer for another 10 minutes. Season with salt and pepper.
Note: – Taste the stew before adding salt, because pork belly and cabanossi can be very salty.
Garnish with fresh parsley if desired and serve immediately.
Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.