Bean pot with smoked pork

Name: Bean pot with smoked pork
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g broad beans; 300 g les haricots blancs de palme; 300 g green beans; 1 medium onion; 1 collar Savory; 1 TABLESPOON Oil; 750 g Kassel strand with bone; 2 TABLESPOONS Instant vegetable stock; 500 g mainly waxy potatoes (e.g. Christa); 7-10 Tbsp black pepper; 7-10 Tbsp Salt

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g broad beans
300 g les haricots blancs de palme
300 g green beans
1 medium onion
1 collar Savory
1 TABLESPOON Oil
750 g Kassel strand with bone
2 TABLESPOONS Instant vegetable stock
500 g mainly waxy potatoes (e.g. Christa)
7-10 Tbsp black pepper
7-10 Tbsp Salt

Directions

1
Ingredients: Peel the broad bean. Wash the palm beans and let them drip off. Green beans wash, clean and halve. Peel onion and dice very finely. Wash the savory. Heat the oil in a large pot and fry the onion.
2
Wash the meat. Add meat and savory to the pot with 2 litres of water, bring to the boil and stir in broth. Add the palm beans and cook covered for about 30 minutes at low heat. Wash, peel and cut the potatoes into pieces.
3
After 10-15 minutes of cooking time, add potatoes, broad beans and green beans. Remove the meat, drain and cut from the bone. Cut into slices. Remove savory from the soup.
4
Season soup with pepper and salt if necessary. Add meat to the soup again and serve.