Blind chicken (Westphalian stew)
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
4
- 200 g dried white beans
- 400 g lean smoked bacon
- 1 Bay leaf
- 7-10 Tbsp Salt
- 250 g Carrots
- 250 g Potatoes
- 1 package (300 g) frozen green beans
- 200 g sour apples (e.g. red Boskop)
- 200 g waxy pears
- 1/2 bunch Parsley
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- 1 TABLESPOON White wine vinegar
Directions
- 1
Wash the beans and soak in 1.5 litres of cold water overnight. Bring the beans to the boil with the soaking water, bacon, bay leaf and about 1 teaspoon of salt, cover and cook for 1-1 1/4 hours.
- 2
Wash and peel the carrots and potatoes. Cut carrots into slices and potatoes into cubes. Put them into the pot together with the frozen beans and cook for another 10 minutes. Wash and quarter apples and pears and cut out the core.
- 3
Cut quarters into thick slices. Add to the stew and simmer again for about 10 minutes. Wash parsley, dab dry and chop finely. Lift the bacon out of the pot and cut into slices. Season the stew with salt, pepper, 1 pinch of sugar and possibly vinegar.
- 4
Serve in a terrine with the bacon. Serve sprinkled with parsley.
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