Top Shows

My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep28 - White Bean Stew with Balkan Sausage

Team:Gianni & Zana

Prep:40 mins (+1½hours proving)





1 tbs olive oil

2 onions, finely chopped

2 long red chillies, deseeded, finely chopped

4 sujuk (spicy Balkan sausage), sliced

1kg smoked beef ribs

500g ham hocks

6 garlic cloves, crushed

1 tbs sweet paprika

1 tbs smoked paprika

1 tsp chilli flakes

500g (2½cups) dried cannellini beans, washed

2½litres (10 cups) unsalted vegetable stock

Salt and pepper, to season



1 tsp yeast

1 tsp caster sugar

250g plain flour

1¼tsp salt

25g cold butter



1 long red chilli, finely chopped

1 cup bunch flat-leaf parsley, finely chopped

1 garlic clove, crushed

1 lemon, zested, juiced



  1. Heat oil in a large stockpot over medium heat. Add onion and chilli and cook, stirring, for 2-3 minutes or until softened. Add sausage and ribs. Cook, stirring frequently, for 15 minutes. Stir in remaining ingredients, then season. Bring to the boil. Reduce heat to medium-low and simmer, covered and stirring occasionally, for 2 hours or until beans and ribs are tender and stew is thickened. Add water during cooking, if necessary.
  2. Meanwhile, to make bread, stir yeast, sugar and 125ml (½cup) tepid water in a small bowl. Set aside in a warm place for 10 minutes or until frothy.
  3. Sift combined flour and salt onto a work bench. Make a well in centre and add yeast mixture. Using your fingers, gradually bring flour into centre to combine mixture and form a dough. Knead until smooth and elastic. Place dough in a large lightly oiled bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until doubled in size.
  4. To make gremolata, combine all ingredients in a bowl. Season.
  5. Preheat oven to 200C and grease an oven tray.
  6. Punch dough down, then lightly knead. Transfer to prepared tray. Using a 2cm-thick rectangular shape, flatten out dough. Lightly cover with plastic wrap and set aside in a warm place for a further 30 minutes or until doubled in size.
  7. Bake for 20 minutes or until crisp and golden. Remove from tray and transfer to a rack to cool. Rub butter all over top of hot bread.
  8. Remove stew from heat. Remove ham hocks and ribs and shred meat. Thickly slice.
  9. Remove a quarter of the white beans and sauce and mash. Return meat and mashed beans to stew.
  10. Divide stew among serving bowls and garnish with gremolata. Serve with bread to the side.