Colourful bean pot with Kasseler

Name: Colourful bean pot with Kasseler
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg broad beans; 500 g green beans; 3 medium-sized onions; 300 g Carrots; 600 g Potatoes; some stem(s) fresh or 1 teaspoon of separated marjoram; 500 g Kasseler neck (boneless); 3 TABLESPOONS oil, salt, white pepper; 1 package (1 l) "Fine vegetable broth" or 2 tablespoons of vegetable broth (instant); 1/2 bunch Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg broad beans
500 g green beans
3 medium-sized onions
300 g Carrots
600 g Potatoes
some stem(s) fresh or 1 teaspoon of separated marjoram
500 g Kasseler neck (boneless)
3 TABLESPOONS oil, salt, white pepper
1 package (1 l) "Fine vegetable broth" or 2 tablespoons of vegetable broth (instant)
1/2 bunch Parsley

Directions

1
Hull the beans, wash them. Clean, wash and drain the green beans. 1x break through or cut
2
Peel onions and carrots. Wash and slice the carrots and cut the onions into slices. Peel, wash and chop potatoes. Wash and pluck marjoram
3
Wash the meat, dab dry and chop finely. Fry in hot oil, take out. Sauté onions, potatoes, carrots and green beans in the frying fat. Season with salt, pepper and marjoram. Add stock (or 1 l water and instant stock), bring to the boil. Add meat and broad beans. Cover and cook for about 20 minutes.
4
Season stew with salt and pepper. Wash and chop the parsley, sprinkle over it