← All recipes

🍲 Spanish Bean and Sausage Stew

570 kcal · 30 min · 4 servings

Ingredients

• 500 g broad beans (yellow and green)
• 400 g mostly waxy potatoes
• 1 red bell pepper
• 5 tomatoes
• 2 garlic cloves
• 2 red chili peppers
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 500 ml vegetable broth
• salt
• pepper (from the mill)
• 400 g chorizo
• 4 sprigs thyme

Instructions

1. 1. Wash the beans thoroughly.
2. 2. Trim the ends of the beans and remove the tough strings.
3. 3. Cut the beans into pieces about 3 to 4 centimeters long.
4. 4. Peel the potatoes.
5. 5. Dice the potatoes into small cubes.
6. 6. Wash the bell peppers.
7. 7. Remove the core and seeds from the bell peppers.
8. 8. Chop the bell peppers into rough chunks.
9. 9. Pour hot water over the tomatoes.
10. 10. Shock the tomatoes immediately in cold water.
11. 11. Peel the tomatoes.
12. 12. Halve the tomatoes.
13. 13. Remove the seeds from the tomatoes.
14. 14. Dice the tomatoes.
15. 15. Peel the garlic.
16. 16. Finely chop the garlic.
17. 17. Wash the chili peppers.
18. 18. Remove the core and seeds from the chili.
19. 19. Chop the chili.
20. 20. Heat oil in a pot.
21. 21. Sauté the garlic and chili in the hot oil.
22. 22. Stir in the tomato paste.
23. 23. Deglaze the mixture with the broth.
24. 24. Add the potatoes and beans to the pot.
25. 25. Let the stew simmer gently for about 10 minutes, stirring occasionally.
26. 26. Add the bell peppers and tomatoes to the stew.
27. 27. Season the dish with salt and pepper.
28. 28. Let everything cook for another 10 minutes.
29. 29. Slice the sausage.
30. 30. Stir the sausage slices and thyme into the stew.
31. 31. Let the dish rest for about 5 minutes.
32. 32. Adjust the seasoning with salt and pepper.
33. 33. Serve the stew.
34. 34. Serve with tortillas on the side if desired.

Nutrition per serving

• kcal: 570
• Protein: 26 g · Fett/Fat: 38 g · Carbs: 29 g