Broad beans with bacon

Name: Broad beans with bacon
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Kasselerkotelett (with bone); 2 Onions; 1 large carrot; 1 TEASPOON black peppercorns; 2 Cloves; 1 Bay leaf; 2 kg broad beans; 1/2 bunch fresh or 1 tsp dried savory; 2 Mettwursts/ends; 2 (30 g) easy go. Tbsp. flour; 7-10 Tbsp white pepper, salt

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Kasselerkotelett (with bone)
2 Onions
1 large carrot
1 TEASPOON black peppercorns
2 Cloves
1 Bay leaf
2 kg broad beans
1/2 bunch fresh or 1 tsp dried savory
2 Mettwursts/ends
2 (30 g) easy go. Tbsp. flour
7-10 Tbsp white pepper, salt

Directions

1
Wash cured pork. Peel and finely chop the onions. Peel, wash and cut the carrot into large pieces. Boil onions, carrot, peppercorns, cloves and bay leaf with about 1 l water in a large pot. Simmer covered with smoked pork and bacon for about 30 minutes.
2
In the meantime, hull the beans, wash and drain them. Wash the savory
3
Add the beans, savory and pork sausages to the stock. Cover and simmer for about 20 minutes
4
Remove the pork, bacon, pork sausage, savory and possibly carrot. Stir flour and 1-2 tbsp. water until smooth. Stir into the beans and simmer for 3-5 minutes while stirring. Season to taste with pepper and a little salt
5
Remove the cured pork from the bone. Cut the meat, bacon and pork sausage into slices. Serve with the broad beans. Boiled potatoes taste good with it.
6
Drink: cool beer, e.g. Pinkus Alt