Bell Bell Pepper and Bean Stew

For the bell pepper and bean stew, skin the sausages and cut into thin slices. Wash the spring onions and cut into rings. Wash the bell bell pepper and cut into strips.

Strain the beans (from the can), rinse with water and let drain.

In a heavy saucepan (preferably with a thermal bottom) or a wok, fry the sausage until the fat contained in it melts. Sauté the onion slices in it. Reduce the heat, add the beans and fry them vigorously. Now add the bell pepper strips. Stir constantly so that nothing sticks to the bottom of the pot.

Now pour in the tomatoes, add about half as much water as tomato puree, stir again and season the bell pepper and bean stew to taste.

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