Bean and Carrot Stew with Fried Red Sausage Slices

Perhaps your new favorite bean dish:

Remove skin from red sausage, cut in half lengthwise, slice. Remove the skin from the onion, garlic, finely dice. Clean spring leek and cut into rolls, clean parsley and chop coarsely, chop chives finely.

Remove peel from carrots, halve lengthwise, cut into slices. Clean beans, cut both ends a little bit small, divide into three pieces. Remove peel from potatoes, clean and cut into cubes. Pluck savory and thyme.

Heat oil in saucepan, sauté onions, green onions until translucent, add carrots, beans, potatoes and bay leaf, sauté briefly. Pour in clear soup, bring to boil, simmer gently for 10-15 min.

Add garlic, thyme and savory, cook for another five minutes, season with salt, pepper and nutmeg. Heat frying pan with canola oil, fry red sausage briefly, fold into stew.

Serve:

Arrange stew in preheated baking dish or tureen, sprinkle with chives and parsley. Serve with rye bread.

399 Kcal – 14 g fat – 27 g egg white – 42 g carbohydrates – 3 Be (bread units)

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