Bean stew cooked on pork

Name: Bean stew cooked on pork
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 375 g released Kasseler cutlet; 2 Onions; 1 1/4 l Vegetable broth (instant); 5 black peppercorns; 300 g Carrots; 300 g French beans; 250 g Wax beans; 400 g broad beans; 1 Pot of oregano; 1 can(s) (425 ml; 250 g by weight) Italian white beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

375 g released Kasseler cutlet
2 Onions
1 1/4 l Vegetable broth (instant)
5 black peppercorns
300 g Carrots
300 g French beans
250 g Wax beans
400 g broad beans
1 Pot of oregano
1 can(s) (425 ml; 250 g by weight) Italian white beans
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Wash the meat thoroughly. Peel and halve onions. Bring stock, onions, meat and peppercorns to the boil and simmer for about 40 minutes. In the meantime, clean, wash and slice the carrots. Clean, wash and slice French beans and wax beans.
2
Loosen the thick beans from their shells and wash them. Wash the oregano, put something aside for garnishing and pluck the remaining leaves from the stalk. 20 minutes before the end of the cooking time, add French and wax beans, broad beans, oregano and carrots. Drain white beans on a sieve and add them 5 minutes before the end of cooking time. Remove the smoked pork from the stew, cut into cubes, add again and season with salt and pepper. Serve the stew garnished with chopped parsley and the remaining oregano