Broad beans with bacon
easy
90 mins
90 mins
Ingredients
- 2 large onions (about 200 g)
- 1 large carrot
- 1 TEASPOON black peppercorns
- 2 Cloves
- 1 Bay leaf
- 500 g Kasselerkotelett on the bone
- 200 g streaky smoked bacon
- 2 (approx. 230 g) Cooked sausages/ Mettenden
- 750 g Potatoes
- 1.5 kg Broad beans (fresh in shell)
- 1/2 bunch Savory (alternatively 1 tsp dried savory)
- 45 g Butter
- 7-10 Tbsp Salt
- 30 g Flour
- 50 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Onions peel, 1 quarter. Clean, wash and roughly cut the carrot into pieces. Put about 1 1/2 litre of water, carrot pieces, onion quarters, peppercorns, cloves and bay leaf in a pot and bring to the boil. Add the smoked pork and bacon and simmer covered for about 45 minutes. Add cooked sausages 15-20 minutes before the end of cooking time. In the meantime peel and wash the potatoes and cover with cold water.
- 2
Peel, wash and drain the beans. Wash the savory as well, dab dry and put something aside for garnishing. Tie the remaining savory together with kitchen string. Finely dice the remaining onion. Heat 15 g butter in a saucepan and sauté the diced onion. Measure out about 1 litre of the finished smoked pork stock, pour into the onion and bring to the boil. Add beans and savory and cook covered for about 20 minutes. Covered potatoes and cook in little boiling salted water for about 20 minutes. Knead flour and 30 g soft butter. Remove the savory and stir the flour-butter into the bean stock. Simmer again while stirring for another 2-3 minutes.
- 3
Add beans and savory and cook covered for about 20 minutes. Covered potatoes and cook in little boiling salted water for about 20 minutes. Knead flour and 30 g soft butter. Remove the savory and stir the flour-butter into the bean stock. Simmer again while stirring for another 2-3 minutes. Stir the cream into the sauce and season the beans with salt and pepper. Heat the pork, bacon and cooked sausages in the remaining stock again. Drain the potatoes and let them evaporate. Remove bacon, smoked pork and sausages from the stock and remove smoked pork from the bone. Cut everything into slices and arrange on plates with the beans and boiled potatoes. Serve garnished with savory
- 4
Stir the cream into the sauce and season the beans with salt and pepper. Heat the pork, bacon and cooked sausages in the remaining stock again. Drain the potatoes and let them evaporate. Remove bacon, smoked pork and sausages from the stock and remove smoked pork from the bone. Cut everything into slices and arrange on plates with the beans and boiled potatoes. Serve garnished with savory
- 5
Attention: 100 g of lard are deducted!!
Nutrition Facts
790 kcal
42 g
45 g
55 g
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