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🍲 Creamy Bean Stew with Mettwurst and Spinach

442 kcal · 30 min · 4 servings

Ingredients

• yellow onions 2 pcs.
• garlic cloves 2 pcs.
• parsley, fresh 20 g
• canned white beans 500 g
• mettwurst or frankfurters 200 g
• leaf spinach 200 g
• butter 1 tbsp
• salt pinch
• paprika, sweet 1 tsp
• vegetable broth 200 ml
• heavy cream 200 ml
• nutmeg, ground 0.5 tsp
• processed cheese 2 tbsp
• lemon juice 1 tsp

Instructions

1. 1. Halve the onions and peel off the outer skin. Cut the onion halves into wide strips. Peel the garlic cloves and dice them finely. Wash the parsley and shake it dry. Pluck the leaves from the stems and chop them coarsely. Pour the beans through a sieve and let them drain. Cut the Mettwurst sausages into thick slices. Wash the spinach leaves and remove the thick stems.
2. 2. Melt the butter in a medium-sized pot. Add the onion strips and the diced garlic to the butter. Lightly salt the mixture. Fry the onions and garlic over medium heat for about 5 minutes until they are golden yellow and soft. Add the Mettwurst slices, paprika powder, and half of the chopped parsley to the pot. Continue to fry everything for another 5 minutes. Remove the mixture from the pot and set it aside.
3. 3. Pour the vegetable broth into the same pot without cleaning it first. Bring the beans to a boil in the broth. Add the washed spinach and cook everything for about 3 minutes. Pour the cream into the pot and cook the mixture for another 2 minutes. Season with salt and grated nutmeg to taste. Enhance the stew with lemon juice and the processed cheese.
4. 4. Add the previously set aside Mettwurst and onions back into the stew. Sprinkle the dish with the remaining chopped parsley. Serve the stew hot. Enjoy your meal! Tip: This quick stew provides you perfectly with cozy warmth on cold days!

Nutrition per serving

• kcal: 442
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 28 g