Colorful bean pot with smoked pork

For 4 people
  • 1 kg broad beans
  • 500 g green beans
  • 3 medium-sized onions
  • 300 g Carrots
  • 600 g Potatoes
  • some stem (s) fresh or 1 teaspoon separated. Marjoram
  • 500 g Kasseler neck (boneless)
  • 3 EL Oil, salt, white pepper
  • 1 Package (1 l) 'Fine vegetable broth' or 2 tbsp vegetable broth (instant)
  • 1/2 Bund Parsley
75 minutes
light
1.
Shell the bean kernels, wash. Clean, wash and drain the green beans. Break through or cut once
2.
Peel the onions and carrots. Wash and slice the carrots and slice the onions. Peel, wash and dice the potatoes. Wash and pluck marjoram
3.
Wash the meat, pat dry, dice. Fry in hot oil, remove. Sauté the onions, potatoes, carrots and green beans in the frying fat. Season with salt, pepper and marjoram. Pour in the stock (or 1 liter of water and instant stock), bring to the boil. Add the meat and broad beans. Cover everything and cook for about 20 minutes.
4.
Season the stew with salt and pepper. Wash, chop and sprinkle the parsley on top
1 person approx.>
  • 470 kcal
  • 1970 kJ
  • 36 g protein
  • 18 g fat
  • 37 g carbohydrates
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