Coloured bean pot

Name: Coloured bean pot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg broad beans; 500 g Cutting beans; 2-3 (approx. 200 g) Carrots; 600 g Potatoes; 1/2 bunch fresh or something; 7-10 Tbsp dried savory; 2 medium-sized onions; 1-2 TABLESPOONS Oil; 100-150 g Smoked bacon; 1-2 TABLESPOONS clear broth (instant); 1/2 bunch Parsley; 7-10 Tbsp salt, white pepper; 2-3 Vienna sausage

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg broad beans
500 g Cutting beans
2-3 (approx. 200 g) Carrots
600 g Potatoes
1/2 bunch fresh or something
7-10 Tbsp dried savory
2 medium-sized onions
1-2 TABLESPOONS Oil
100-150 g Smoked bacon
1-2 TABLESPOONS clear broth (instant)
1/2 bunch Parsley
7-10 Tbsp salt, white pepper
2-3 Vienna sausage

Directions

1
Peel and wash the broad beans. Clean, wash and cut the beans into pieces
2
Peel and wash the carrots and potatoes. Quarter potatoes, cut carrots into thick slices. Wash savory and tie up with kitchen string. Peel and chop onions
3
Heat the oil in a large pot. Fry the onions in it until transparent. Add bacon and fry gently. Deglaze with 1 1/4-1 1/2 l water, bring to the boil and stir in the stock. Simmer covered at low heat for about 15 minutes
4
Add the beans, potatoes, carrots and savory, bring everything to the boil and cook for another 20 minutes
5
Wash and chop the parsley. Remove bacon and savory. Season bean stew with salt and pepper. Heat the sausages in it. Cut bacon into slices and add again. Sprinkle with parsley