Hearty Meat Ragout with Beans, Pumpkin, and Olives

1. 1 Frankfurterspack 400 g ≈ $3.50 85 g
2. 2 Pork bellypack 600 g ≈ $4.50 20 g
3. 3 Chicken drumstickspack 900 g ≈ $3.47 115 g
4. 4 Olivespack 300 g ≈ $3.00 15 g
5. 5 Canned red beanspack 400 g ≈ $1.10 15 g
6. 6 Canned green peaspack 400 g ≈ $1.00 15 g
7. 7 Pumpkinpack 1 kg ≈ $2.80 30 g
8. 8 Tomato pastepack 140 g ≈ $1.00 5 g
9. 9 Garlic≈ $10.00 per kg 5 g
10. 10 Potatoes≈ $2.19 per kg 70 g
11. 11 Sunflower oil 9 ml
12. 12 Salt 2 g
13. 13 Ground black pepper 1 g
14. 14 Tomatoes≈ $4.67 per kg 50 g
15. 15 Sugar 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Season the chicken³ drumsticks with salt and pepper, then brown them in oil for 4–5 minutes per side until golden. Transfer to a pot.

2. Cut the sausages and pork² belly into chunks, brown for 4–5 minutes, and add to the pot.

3. Cube the potatoes¹⁰ and pumpkin⁷. Brown the potatoes for 5 minutes, then add to the pot. Cube the tomatoes⁸.

4. Stir in the tomato⁸ paste, tomatoes¹⁴, sugar, minced garlic⁹, and 200 ml hot water. Bring to a boil, then simmer covered for 20 minutes.

5. Add the pumpkin⁷, beans, and peas. Simmer another 10 minutes until the potatoes¹⁰ and pumpkin are tender and the chicken³ meat pulls away from the bone.

6. Stir in the olives⁴, bring to a boil, then remove from heat. Let sit covered for 5 minutes.