Braised bean goulash with feta cheese

Name: Braised bean goulash with feta cheese
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Vegetable onion (approx. 300 g); 1 Garlic clove; 3 Tomatoes; 4 Stem(s) Savory; 200 g broad beans, frozen; 800 g Pork shoulder without rind; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Noble sweet paprika; 3 TABLESPOONS Tomato paste; 200 ml dry red wine; 800 ml Vegetable broth (instant); 500 g baby potatoes; 500 g green beans; 100 g Sheep's cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 Vegetable onion (approx. 300 g)
1 Garlic clove
3 Tomatoes
4 Stem(s) Savory
200 g broad beans, frozen
800 g Pork shoulder without rind
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Noble sweet paprika
3 TABLESPOONS Tomato paste
200 ml dry red wine
800 ml Vegetable broth (instant)
500 g baby potatoes
500 g green beans
100 g Sheep's cheese

Directions

1
Peel and finely dice the onion and garlic. Wash and clean the tomatoes and cut them into large cubes. Wash the savory, shake dry and chop finely. Defrost the broad beans. Wash meat, dab dry and cut into cubes.
2
Heat the oil in a frying pan. Fry the meat for about 5 minutes, turning it over. Season with salt, pepper and paprika. Add onion and tomato paste and fry. Then add tomatoes, savory, red wine and stock while stirring, bring to the boil.
3
Let simmer for about 2 hours. In the meantime remove the white skin from the broad beans. Peel and wash the potatoes and boil them in boiling salted water for 15-20 minutes. Wash and clean the green beans. Cook in boiling salted water for 10-12 minutes. Add the broad beans 5 minutes before the end of the cooking time.
4
Drain the beans and add them to the goulash about 5 minutes before the end of the cooking time. Season to taste with salt and pepper. Drain the potatoes. Arrange the goulash with the potatoes in a bowl. Crumble feta cheese over it.