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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Europa, Polish
Keyword: bean stew, Comfort food, gluten free, hearty sausage stew, how to, keto recipes, Polish sausage bean stew, stew, tomato sausage stew
Servings: 4 Servings
Author: Ester | esterkocht.com
Large pot
Cutting board
Knife
spoon
- 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
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.
- Taste the stew before adding salt, because pork belly and cabanossi can be very salty.