Bean stew with pork neck
easy
105 mins
105 mins
Ingredients
- 800 g loosened pork neck (in the piece)
- 1 Onion
- 2-3 Garlic cloves
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 pinch Sugar
- 2 TABLESPOONS Tomato paste
- 250 ml dry white wine
- 1,2 l Vegetable broth (instant)
- 500 g green beans
- 1 can(s) (425 ml) white beans
- 500 g Potatoes
- 1/2 bunch Savory
- 1-2 TABLESPOONS Lemon juice
Directions
- 1
Wash the meat, dab dry with kitchen paper and cut into large cubes. Peel onion and garlic and dice finely. Heat the oil in a roasting pan and fry the meat thoroughly, turning it all round. Add onion and garlic, fry briefly and season with salt, pepper, paprika and sugar. Add tomato puree, sweat it, deglaze with wine and stock.
- 2
Bring to the boil and simmer at medium heat for about 1 hour. In the meantime clean and wash the beans and put them into boiling salted water. Cook for about 10 minutes, drain. Pour white beans into a sieve, rinse and drain. Peel, wash and roughly dice the potatoes. Wash the savory and pluck the leaves from the stems. After 1 hour of cooking time add the potatoes and cook for another 20 minutes. Add the beans and savory and leave to stand for about 5 minutes. Season again with salt, pepper, paprika and lemon juice.
- 3
Peel, wash and roughly dice the potatoes. Wash the savory and pluck the leaves from the stems. After 1 hour of cooking time add the potatoes and cook for another 20 minutes. Add the beans and savory and leave to stand for about 5 minutes. Season again with salt, pepper, paprika and lemon juice. Serve with crème fraîche with lemon peel
Nutrition Facts
700 kcal
35 g
36 g
46 g
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