Sausage Bean Stew
Sausage Bean Stew is a delicious and versatile Polish - inspired stew made with smoked pork belly, kabanos (also known as cabanossi - a Polish smoked sausage) and kidney beans and simmered in a tomato sauce.
Servings: 4 Servings
Equipment
- Large pot
- Cutting board
- Knife
- spoon
Ingredients
- 2 medium onions
- 500 g (1.1 lbs) canned kidney beans drained
- 800 g (28.2 oz/ 4 cups) canned tomatoes with their juices
- 300 g (10.2 oz) store-bought smoked pork belly
- 300 g (10.2 oz) Cabanossi sausage or similar
- 2 tablespoons tomato paste
- salt and pepper to taste
- 1 tablespoon sunflower oil
- 400 ml (1 2/3 cups) water
Instructions
- Cut pork belly and cabanossi into small pieces. Then peel and finely chop the onions.
- Heat 1 tablespoon of sunflower oil in the pot at medium-high heat and brown the cabanossi. Remove the sausage and set it aside. Brown the pork belly in the same pot without adding extra oil.
- Add the onions and saute for about 2 minutes. Add tomato paste and stir well. Next add canned tomatoes, kidney beans and water. Bring to a boil and reduce the heat to medium low. Simmer for 20 minutes, half covered. Keep stirring in between.
- Add back the browned sausages, stir well and simmer for another 10 minutes, half covered. Taste the sauce and season with salt and pepper if necessary. (SEE NOTE 1)
- Garnish with fresh parsley if desired and serve immediately.
Notes
- Taste the stew before adding salt, because pork belly and cabanossi can be very salty.