White Bean Stew with Smoked Sausages
This hearty white bean stew with smoked sausages is a true comfort food classic, made super quick and easy thanks to the Thermomix®.
Servings: 4
Calories: 472kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett
- Messer
Zutaten
Ingredients
- 1 Onion
- 150 g Carrots approx. 1–2
- ¼ Celeriac (celery root) approx. 100 g, peeled
- ½ Stange Leek white and light green parts only
- 30 g Oil e.g., canola oil or olive oil
- 480 g White beans drained weight
- 500 g Potatoes peeled, finely diced
- 900 ml Water up to 1 liter (Please note the max fill capacity of the mixing bowl!)
- 2 tsp Vegetable bouillon powder
- 2 tsp Summer savory dried
- 1 tbsp Parsley frozen, chopped
- Salt & pepper to taste
- 2 Mettenden sausages or other smoked sausage of choice
Zubereitung
- 1 Onion, 150 g Carrots, ¼ Celeriac (celery root), ½ Stange LeekPeel the onion. Peel the carrots and cut into large chunks. Peel the celeriac and cut into large chunks as well. Use only the white and light green parts of the leek; slice lengthwise, rinse thoroughly, and cut into large pieces.
- 1 Onion, 150 g Carrots, ¼ Celeriac (celery root), ½ Stange LeekAdd the onion, carrots, celeriac, and leek to the mixing bowl and chop 5 sec / speed 5.
- 30 g OilAdd the oil and sauté the vegetables 4 min / 120 °C / reverse / gentle stir setting.
- 480 g White beans, 500 g Potatoes, 900 ml Water, 2 tsp Vegetable bouillon powder, 2 tsp Summer savory, 1 tbsp ParsleyAdd the drained white beans, diced potatoes, water, vegetable bouillon powder, summer savory, and parsley to the mixing bowl. Cook for 30 min / 100 °C / reverse / gentle stir setting, placing the simmering basket on top of the lid as a splash guard. Important note: Make sure not to exceed the maximum fill capacity of 2.2 liters in the mixing bowl. You'll find the fill mark inside the bowl.
- 2 Mettenden sausagesSlice the smoked sausages into coins or bite-sized pieces, then add them to the mixing bowl about 15 minutes before the end of the cooking time (i.e., after the stew has cooked for 15 minutes).
- Salt & pepperSeason the soup to taste with salt and pepper, and serve the stew with a dollop of sour cream, extra fresh parsley if desired, and a warm baguette.
Notes
To ensure even cooking and make sure the potatoes are perfectly tender after 30 minutes, it's key to dice them into small, uniform cubes. Placing the simmering basket on the lid instead of the measuring cup acts as the ultimate splash guard. This allows steam to escape, preventing boil-overs and helping the stew thicken up to a wonderful consistency instead of staying too watery.
