Bean stew

Name: Bean stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 375 g Cutting beans; 375 g Wax beans; 250 g Carrots; 250 g Plockwurst in one piece (ham-mettwurst); 3 Stem(s) Savory; 1 jar(s) (425 ml; separation weight: 265 g) large white beans; 1 collar Chives; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TEASPOONS clear broth (instant)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

375 g Cutting beans
375 g Wax beans
250 g Carrots
250 g Plockwurst in one piece (ham-mettwurst)
3 Stem(s) Savory
1 jar(s) (425 ml; separation weight: 265 g) large white beans
1 collar Chives
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TEASPOONS clear broth (instant)

Directions

1
Wash, drain and clean the string beans and wax beans. Break the wax beans 1-2 times, cut them diagonally into pieces. Wash, peel and slice carrots diagonally. Dice sausage roughly. Boil 1 1/2 litre of water. Add beans, carrots, sausage and savory and cook for about 15 minutes.
2
Drain the white beans on a sieve and add them to the stew. Cook for about 2 minutes. Wash the chives, dab dry and cut into fine rolls. Take the savory out of the stew and add the chives. Season the stew with salt, pepper and possibly some broth
3
Scarf: Meyer Mayor