Bean Stew with Cabanossi

Ingredients

• 250 g dried beans (white, red and black)
• 1 large onion
• 1 Garlic clove
• 1 Green Chili Pepper
• 4 celery stalks
• 1 Carrot
• 2 EL oil
• 1 EL ground coriander
• 0.5 TL grated nutmeg
• 1 pinch cloves powder
• 1 l beef stock (from the can)
• 2 EL tomato paste
• 500 g Cabanossi sausage
• Salt
• ground pepper
• paprika powder (sweet)

Instructions

1. 1.

   Soak beans overnight. The next day, drain the beans and cover them with cold water in a pot. Bring to a boil covered and simmer for about 10 minutes. Drain and return to the pot.

2. 2.

   Peel onion and garlic. Dice the onion finely. Wash the chili pepper, pat dry, cut lengthwise, remove seeds and chop finely. Rinse celery and carrot, peel both and dice.

3. 3.

   Heat oil in a pan, then add onion, chili, celery and carrot. Squeeze in the garlic. Steam for 10 minutes over medium heat. Stir in coriander, nutmeg and cloves powder, then steam another 2 minutes.

4. 4.

   Add the onion mixture to the beans and pour the stock over it. Simmer the soup for about 2 hours. Stir in tomato paste and let the soup simmer for an additional 15 minutes.

5. 5.

   Heat the sausage in the soup for 10 minutes, then remove, slice into 1 cm thick pieces and return to the pot. Season the soup with salt and pepper and taste. Puree 2 ladles of bean soup and add back to the pot. Serve sprinkled with paprika powder.