Polish Bean Stew

Ingredients

• 1 Carrot
• 1 stalk Celery
• 1 onion
• 4 slices bacon
• 1 Tbsp clarified butter
• 250 g smoked sausages (e.g., kielbasa, durrie, Cabanossi)
• 2 tbsp Tomato paste
• 500 g diced tomatoes (canned)
• 500 ml meat broth
• 600 g thick white beans (canned)
• 3 stems marjoram
• 1 tsp hot paprika powder
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Peel the carrot and dice it as finely as possible. Wash, trim, and dice the celery similarly. Peel and finely chop the onion. Dice the bacon and sauté with the onions in hot clarified butter until translucent. Add the carrot and celery and cook for a few minutes. Press the sausage meat from its casing into the pot and brown it crumbly. Stir in the tomato paste and cook briefly. Pour in the tomatoes and broth, then simmer gently for about 30 minutes.

2. 2.

   Drain and let the beans dry. Add them to the stew and cook for another approximately 10 minutes; add more broth if needed.

3. 3.

   Rinse the marjoram leaves, shake off excess moisture, set a few aside for garnish, finely chop the rest and add to the stew. Season with paprika, salt, and pepper, then serve garnished with marjorium.