Hearty bean pot with mettenden

Name: Hearty bean pot with mettenden
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 100 g dried tomatoes; 2 Onions; 2 Garlic cloves; 2 Branches of rosemary; 400 g Pork shoulder (boneless); 2 TABLESPOONS Olive oil; 3 TSP Vegetable broth (instant); 3 Bay leaves; 3 stalks of celery; 2 large carrots; 1 can(s) (850 ml) white beans; 1 can(s) (425 ml) Artichoke Hearts; 2 Mettenden; 7-10 Tbsp salt, pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

100 g dried tomatoes
2 Onions
2 Garlic cloves
2 Branches of rosemary
400 g Pork shoulder (boneless)
2 TABLESPOONS Olive oil
3 TSP Vegetable broth (instant)
3 Bay leaves
3 stalks of celery
2 large carrots
1 can(s) (850 ml) white beans
1 can(s) (425 ml) Artichoke Hearts
2 Mettenden
7-10 Tbsp salt, pepper

Directions

1
Cut the tomatoes into strips. Peel and roughly chop the onions and garlic. Wash the rosemary and shake dry. Wash the meat, dab dry and cut into large cubes.
2
Heat the oil in a large pot. Brown the meat in it all around for about 10 minutes. Add onions and garlic and fry briefly. 3⁄4 l Stir in water, stock, bay leaf and rosemary. Bring everything to the boil, cover and simmer for about 1 1⁄2 hour.
3
In the meantime, clean or peel the celery and carrots, wash and cut them into pieces. Pour beans into a sieve and rinse with cold water. Drain the artichokes and chop them into small pieces. Cut the sausage into slices.
4
Add celery, carrots, beans, artichokes and sausage to the meat about 30 minutes before the end of the cooking time. Season to taste with salt and pepper. Bread tastes good with it.