Swede Pot

Ingredients

• 300 g garlic sausage (Cabanossi)
• vegetable onion
• 1 bundle mirepoix vegetables
• 500 g swede (1 head of swede)
• 500 g bell peppers (red and yellow)
• clear broth (instant)
• Salt
• Pepper
• 1 bundle thyme (or 3-4 tsp dried)
• 280 g baked beans (1 can)

Instructions

1. 1.

   Slice the garlic sausage. Peel and dice the vegetable onion. Clean, wash, and dice the mirepoix vegetables. Wash the swede, cut into pieces, rinse, and drain. Quarter the bell peppers, clean them, removing white membranes and ribs. Rinse the peppers and cut into pieces.

2. 2.

   Brown the sausage slices in a pot. Remove and set aside.

3. 3.

   Sauté onions and mirepoix in the cooking fat. Add swede and peppers and sauté for 5 minutes. Pour in broth. Season with salt and pepper. Bring to a boil. Pull thyme leaves from stems. Add them and simmer everything for 40 minutes. Stir in baked beans and sausage slices, heat for another 10 minutes. Adjust seasoning with salt and pepper again.