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🍲 Creamy White Bean Stew with Sausages

419 kcal · 30 min · 4 servings

Ingredients

• 2 stalks leek
• 1 tbsp ghee
• 2 tsp salt
• pepper (from the mill)
• nutmeg
• 1.2 l meat broth (instant)
• 1 large can white beans (820 g)
• 2 small smoked mettwurst sausages
• 3 tbsp dark sauce thickener
• 50 g whipping cream
• 1 tbsp vinegar

Instructions

1. 1. Thoroughly wash the leek under running water.
2. 2. Slice the white and light green parts of the leek into thin rings.
3. 3. Heat ghee (clarified butter) in a large pot.
4. 4. Sauté the leek rings gently over medium heat.
5. 5. Season the vegetables with salt, pepper, and a pinch of ground nutmeg.
6. 6. Slice the Mettenden sausages into thick rounds.
7. 7. Pour the broth and the white beans along with their canning liquid into the pot.
8. 8. Add the sausage slices.
9. 9. Let the mixture simmer gently for about 5 minutes.
10. 10. Mix the thickening agent (a starch used to thicken sauces) with the cream in a small bowl.
11. 11. Stir the cream mixture slowly into the stew.
12. 12. Bring the stew to a brief boil until it thickens slightly.
13. 13. Adjust the seasoning with salt, pepper, and a splash of vinegar.
14. 14. Serve the stew hot in deep plates.

Nutrition per serving

• kcal: 419
• Protein: 22 g · Fett/Fat: 27 g · Carbs: 23 g