Mung bean stew with sausages, shallots and pumpkin

Name: mung bean stew with sausages, shallots and pumpkin
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400 g shallot; 2 toe garlic; 2 sprig of rosemary; 1 Red pepper; 1 medium oranges; 1 el clarified butter; 4 bratwurst; 200 g mung beans; 400 ml Tomato soup; 400 ml tap water; 1 fresh pumpkin

Mung bean stew with bratwurst, shallots and pumpkin.

Ingredients

Directions

Halve the shallots in length and cut lengthwise into strips. Slice the garlic. Ris the needles of the sprigs of rosemary and cut finely.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
Squeeze out the orange. Heat the ghee in a pan with a thick bottom and fry the sausages in 5 min. Brown. Take out of the pan.
Add the shallot and rosemary and fruit for 3 minutes. Add the garlic, red pepper, (freshly ground) pepper and salt if necessary. Fruit 2 min.
Add the mung beans, sausages, tomato soup, orange juice and water. Bring to boil.
Turn down the heat, put the lid on the pan and let it simmer on low heat for 40 minutes. Stir occasionally.
Cut the pumpkin into pieces. Remove the seeds and the stringy interior and cut off the skin with a sharp knife.
Cut the flesh into pieces and add to the stove after 15 minutes. Serve the stove in deep plates.