Hearty potato-bean pot

Name: Hearty potato-bean pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 2 TABLESPOONS Oil; 1 piece(s) smoked streaky bacon (100-125 g); 1 1/4-1 1/2 l Vegetable broth; 7-10 Tbsp (Instant); 600 g broad beans (net 250-300 g); 500 g Cutting beans; 200 g Carrots; 600 g Potatoes; 1 collar Savory; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (approx. 300 g) Vienna sausage

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
2 TABLESPOONS Oil
1 piece(s) smoked streaky bacon (100-125 g)
1 1/4-1 1/2 l Vegetable broth
7-10 Tbsp (Instant)
600 g broad beans (net 250-300 g)
500 g Cutting beans
200 g Carrots
600 g Potatoes
1 collar Savory
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (approx. 300 g) Vienna sausage

Directions

1
Onions peel and roughly chop. Heat the oil in a large pot and braise the onions briefly in it. Add bacon and stock, bring to the boil, cover and simmer over a low heat for about 15 minutes.
2
In the meantime, peel the thick beans from the pods, wash and drain them. Clean, wash and cut the beans diagonally into pieces. Wash and peel carrots and potatoes. Quarter potatoes, cut carrots into thick slices.
3
Wash the savory, dab dry and, except for something to garnish, tie together with kitchen string. Add the beans, potatoes, carrots and savory bunch to the pot and cook everything for 20-25 minutes. Wash parsley, dab dry and chop.
4
Remove the savory and bacon from the stew and season the stew with salt and pepper. Put the sausages in the hot stew and heat them for another 4-5 minutes. Cut the bacon into slices and arrange everything in a large terrine.
5
Sprinkle with parsley and serve garnished with remaining savory.