Pork, Sausage, and Bean Stew Recipe

Deeply score one side of the sausages with your knife. In a stockpot over medium heat, heat about 2 tablespoons oil and panfry the sausages until browned and heated through. The sausages will curl slightly because of the deep cuts. Transfer the sausages to a plate and set aside. 

In the same pot, add the onions and sauté in the oil until transparent. Add the potatoes and sauté lightly. Pour in about 1 liter of water and simmer until the potatoes are half cooked. 

Add in the carrots and continue simmering until both vegetables are cooked. Add in the can of pork and beans and the sausages. Season with salt and lots of ground black pepper. Remove from heat. Serve with steamed rice.